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

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

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

Functional Properties of Yoghurt Fortified with Fruits Pulp

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

Improving the functional properties of Yoghurt by using Pomegranate (Punica granatum) Juice.

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

Low Cholesterol Fermented Milk Beverage by Probiotic Bacteria

Biochemical Properties of Bio-Fermented Strawberry Milk Beverage Supplemented with Probiotic Bacteria

Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils