Characterization of Soft Cheese Supplemented with Rice Bran Oil

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

USE OF RICE BRAN OIL AS NATURAL ANTIOXIDANT IN WHITE SOFT CHEESE MANUFACTURINE

Impact of Chia Seeds Powder on the Chemical, Microbiological, and Sensorial Characteristics of Low Fat UF-soft Cheese

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Functional Low- Fat Soft Cheese Supplemented With Bottle Gourd (Lagenariasiceraria) Seeds

Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Physicochemical Properties of White Soft Cheese Supplemented With Encapsulated Olive Phenolic Compounds