Utilization of Dehydrated Mushroom Flour in Some Functional Food Products

FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM

DRIED POTATO POWDER AS SUBSTITUTES IN PROCESSED CHEESE MAKING

The Effect of Mushroom Stalk Powder on Proprieties of Low- Fat Probiotic Soft Cheese

Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread

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

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY

Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''

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