Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour

Some Chemical and Physical Properties of Cereal Fermented Milk Product

Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

Optimizing Barley Flour Protein Extraction via Response Surface Methodology: Characterization and Anti-inflammatory Activity

Production of a Functional Yogurt Drink Enriched with Black Rice Beverage

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Quality Estimation of Probiotic Sesame Varieties Beverages

Milk Supplemented with Okara Soymilk Improves the Physical and Biological Properties of Processed Milk