FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

EFFECT OF CERTAIN DIETARY FIBERS ON THE PROPERTIES OF FUNCTIONAL YOGHURT.

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

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

EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES

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

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

MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT AND GUAVA PULPS