IMPROVEMENT THE SENSORY PROPERTIES OF LOCAL YOGHURT BY ADDITION OF WHEY PROTEIN CONCENTRATE

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

QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

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

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

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

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT

QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)

USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.