Functional Properties of Yoghurt Fortified with Spirulina platensis and Milk Protein Concentrate

Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo

Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)

Chemical and Technological Studies of Yogurt Fortified by some fruits

Enhancing the Nutritional Value of Yogurt by Fortification with Some Sesame Seeds and Flaxseed

Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis)

EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES

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

Production of a Functional Yogurt Drink Enriched with Black Rice Beverage

Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.