PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW-FAT YOGHURT SUPPLEMENTED WITH DRIED MUSHROOM POWDER

Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers

The Effect of Mushroom Stalk Powder on Proprieties of Low- Fat Probiotic Soft Cheese

A STUDY ON YOGHURT FORTIFIED WITH MUSHROOM (Agaricus Bisporus)

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality

Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder

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

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)