Influence of some prebiotics and transglutaminase (TGase) on the viability of probiotic bacteria and quality of non fat bio-yoghurt

Sensory and Physicochemical Characterisation of Functional Yoghurts Containing Probiotic Lactobacillus rhamnosus MGRE enriched by six plants and extracts.

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

Probiotics Yoghurt and Their Effect on Growth of the Pathogenic Microorganism

Molecular Characterization and Genetic Improvement of Some Bifidobacterium Isolates for Yogurt Manufacture use

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

Production of synbiotic labneh using papaya’s pulp fibers powder and Probiotic bacteria

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus Paracasei Strain and It’s Impact on Yoghurt Properties