Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

TECHNOLOGY AND MICROBIOLOGICAL STUDIES ON SOME PROBIOTIC DAIRY BEVERAGES FORTIFIED WITH PINEAPPLE PULP

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Study of the Physiochemical, Sensorial, Microbiological, and Antioxidant Properties of Probiotic-Fortified Turnip Juice During Storage

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

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Low Cholesterol Fermented Milk Beverage by Probiotic Bacteria

Functional Properties of Yoghurt Fortified with Fruits Pulp

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