ASPECTS IN PRODUCTION AND EVALUATION OF PROBIOTIC KISHK

MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM EGYPTIAN SALTED FOOD

Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

STUDIES ON HYGIENIC STATUS OF KISHK PRODUCT

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT