Functional Properties of Yoghurt Fortified with Fruits Pulp

CHEMICAL, SENSORY, PHYSICAL AND MICROBIOLOGICAL EVALUATION OF THREE NOVEL MILK BEVERAGES FOR CHILDREN

PREPARATION AND NUTRITIONAL EVALUATION OF BABY FOOD MIXTURES BASED ON VEGETABLE PROTEIN

Enhancing the Nutritional value and Functional Properties of Yogurt Fortified with Kiwi Pulp

Preparation and Properties of Stirred Yogurt Supplemented with Powdered Doum (Hyphaene thebaica) Fruit

An attempt to produce a complete nutritional product for bariatric surgery patients from probiotic fermented milk fortified with some natural additives

Stability of L-ascorbic acid added to cow's and goat's milk and its yoghurts

Chemical and Technological Studies of Yogurt Fortified by some fruits

Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits

Quality Evaluation of Yoghurt Collected From the Local Market in Some Governorates of Egypt