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

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

Milk and Domiati Cheese Properties Affected by Feeding of Lactating Goats' on Strawberry Vines Hay

EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM

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

Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Functional Properties of Yoghurt Fortified with Fruits Pulp

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

Assessment of Ice cream with Pomegranate extract properties