THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

UTILIZATION OF WHEY PROTEIN IN YOGURT

EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT

USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS

QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT

USING OF HONEY AND OLIVE OIL IN PRODUCTION OF SYNBIOTIC YOGHURT

UTILIZATION OF BREWERS SPENT GRAIN (BSG) IN MAKING FUNCTIONAL YOGHURT