IMPACT OF FEEDING OF BIO-YOGHURT FORTIFIED WITH GLYCOMACROPEPTIDE AND CRUDE VIRGIN OLIVE OIL ON BIOLOGICAL ACTIVITIES OF RATS

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

Functional Properties of Yoghurt Fortified with Fruits Pulp

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

INFLUENCE OF STIRRED YOGHURT FORTIFICATION WITH SPIRULINA PLATENSIS AND DICTYOTA DIVARICATA ON ITS QUALITY

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE