Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Improving the Quality and Sensory Properties of Drinkable Yogurt Made from Goat and Sheep Milk with Date Puree

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.

Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts

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

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

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

Production of Novel Functional Yoghurt Fortified with Bovine Colostrum and Date Syrup for Children