EFFECT OF FORTIFICATION WITH ZINC, IRON AND ASCORBIC ACID ON THE CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BUFFALO'S BIO- YOGHURT

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

PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT

QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT

IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.

QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

PHYSICOCHEMICAL PROPERTIES OF YOGHURT FORTIFIED WITH DIFFERENT ZINC SALTS

The Impact of Lactoferrin Fortification on the Health Benefits and Sensory Properties of Yogurt