CARAMINATIVE BIO-YOGHURT: ENRICHMENT OF BIFIDO-YOGHURT WITH SOME HERB OILS

USING OF SOME BIFIDOBACTERIA SPECIES AS BIOPRESERVATIVE CULTURES IN SOME DAIRY PRODUCTS

Viability of Bifidobacterium longum Grown Alone or in Association with some Strains of Lactic Acid Bacteria under Refrigeration

VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES

Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT

Application of Encapsulation to Improve Viability of Bifidobacterium Bifidum DSM20082 in Zabady Containing some Herbs