PREPARATION AND EVALUATION OF SUPPLEMENTED FOODS WITH FERMENTED CEREALS AND LEGUMES FOR INFANT

PREPARATION AND EVALUATION OF DIFFERENT NUTRITIVE FORMULAS FOR CHILDREN (AGE 1- 3 YEARS)

EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS

PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS

Preparation of High Nutritional Quality Soup for the Elderly

DEVELOPMENT OF INFANT FORMULAS BASED ON Lactobacillus heliveticus OR Bifidobacterium lactis Bb12 BACTERIA AND BARLEY

Yoghurt Fortified with Cooked Rice as an Especial Function Food

PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE

MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER

PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS