Production of Low Fat Yogurt Fortified with Mushroom Stalk Powder as Source of Antioxidant Dietary Fibers

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW-FAT YOGHURT SUPPLEMENTED WITH DRIED MUSHROOM POWDER

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

PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER

In vitro Study on the antimicrobial potentialities of two edible mushrooms (Agaricus bisporus) and (Pleurotus ostreatus)

QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE

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

STUDIES ON NUTRITION OF MUSHROOM: 1-EFFECT OF AMINO ACIDS AND VITAMIN B COMPLEX ON GROWTH AND PRODUCTIVITY OF OYSTER MUSHROOM

Chemical and Technological Studies of Yogurt Fortified by some fruits