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

Estimation of the Quality of some Fermented Dairy Products in Cairo and Giza Governorates

USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.

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

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

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

Some Chemical and Physical Properties of Cereal Fermented Milk Product

Assessment of Quality Attributes and Storage Stability of Probiotic Yoghurt Enriched with Celery (Apium graveolens L.) and Dill (Anethum graveolens L.)

Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

ASPECTS IN PRODUCTION AND EVALUATION OF PROBIOTIC KISHK