IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH)

EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH

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

MICROBIOLOGICAL STUDIES ON BACTERIAL COMMUNITIES IN SOME LOCAL FERMENTED MILK PRODUCTS (LABAN) IN SAUDI ARABIA

MICROBIOLOGICAL AND CHEMICAL STUDIES ON FERMENTED MILK (ZABADY) PRODUCED BY SMALL ARTISANS IN ASSIUT CITY

EVALUATION OF LABNEH MADE FROM COWS' MILK AND GOATS' MILK USING PROBIOTIC AND EXOPOLYSACCHARIDE - PRODUCING BACTERIA

COMPARATIVE STUDY BETWEEN THE MICROBIOLOGICAL QUALITY OF COMMERCIAL AND HOMEMADE LABENAH

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM EGYPTIAN SALTED FOOD