DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract

UTILIZATION OF WHEY PROTEIN IN YOGURT

Influences of Sugar Substitution with Date Syrup (Dips) on the Functional Properties of Probiotic Ice Cream

Utilization of Aqueous Extract of Moringa oleifera for Production of Functional Yogurt

UTILIZATION OF BREWERS SPENT GRAIN (BSG) IN MAKING FUNCTIONAL YOGHURT

PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE

Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits

QUALITY IMPROVEMENT OF YOGHURT DRINK BY USING SOME MODERN APPLICATIONS : 1- Utilization of Sweet Whey and Some Dried Milk Products in Manufacture of Yoghurt Drink