UTILIZATION OF XANTHAN GUM IN THE MANUFACTURE OF PEANUT YOGHURT LIKE – PRODUCT

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

PRODUCTION OF PECTIN FROM SOME LEGUMES HULL

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract

PREPARATION AND EVALUATION OF YOGHURT PRODUCED USING SWEET LUPINE, CHICKPEA FLOUR AND THEIR DERIVATIVES

Production of vegetable yoghurt like from lupin milk

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA