IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

Pages 65-76

A Gouda; H Ali; Aya Saad El-Dein; Rafik Khalil

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QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

Pages 77-87

Ragab Badawi; Khamis Kebary; S Husien; M Habib

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EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA

Pages 89-99

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