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

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

Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts

Probiotic stability of yoghurts during refrigerated storage

Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower

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

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

INFLUENCE OF STIRRED YOGHURT FORTIFICATION WITH SPIRULINA PLATENSIS AND DICTYOTA DIVARICATA ON ITS QUALITY

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

THE QUALITY OF YOGHURT ON RETAIL SALE AND ATTEMPTS TO IMPROVE ITS CONSISTENCY BY USING SOME FUNCTIONAL ADDITIVES