SYNBIOTIC DOMIATI CHEESE

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

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

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

THE USE OF INULIN AS A DIETARY FIBER IN THE PRODUCTION OF SYNBIOTIC UF-SOFT CHEESE

Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat