VIABILITY OF Bifidobacterium SP. IN ICE MILK PRODUCT ENHANCED BY SOME HERB OILS

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT

USING OF HONEY AND OLIVE OIL IN PRODUCTION OF SYNBIOTIC YOGHURT

FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS

Physicochemical, Microbiological Quality and Organoleptic Properties of Yoghurt Supplemented with Linseed Oil

SUPPLEMENTATION OF BIO-YOGHURT WITH JERUSALEM ARTICHOKE (Helianthus tuberous L.) as a NATURAL SOURCES.

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

FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.

EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES