EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT

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

Production of vegetable yoghurt like from lupin milk

Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink

IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION

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

QUALITY ASSESSMENT OF YOGURT ENRICHED WITH OAT AND CHICKPEA POWDERS AS SOURCE OF DIETARY FIBERS

Preparation of Functional Ice Milk Supplemented With Lupine Flour

EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT

Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers