Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

Labneh Fortified with Olive Leaves as Innovative Dairy Products

Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers

POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS

A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH