PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

Functional Properties of Yoghurt Fortified with Fruits Pulp

CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SOME PLAIN AND FLAVORED YOGHURT IN EGYPT

FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.

Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES

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

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

PHYSICOCHEMICAL PROPERTIES OF YOGHURT FORTIFIED WITH DIFFERENT ZINC SALTS