Biochemical investigation on symbiotic products of soybean Okara in milk processing

Some Chemical and Physical Properties of Cereal Fermented Milk Product

Impact of the Supplementation with Partially Chymosin-Proteolyzed Buffalo’s Total Milk Proteinate on the Properties of Cow’s Set Yoghurt

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

Production and chemical composition of milk produced from dairy animals fed on the different types of corn milling co- products

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

Properties Of Fermented Permeate Beverages Enriched With Barley, Oat And Black Rice Extract

Low Cholesterol Fermented Milk Beverage by Probiotic Bacteria

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