| 1. | 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 | ||
| 2. | QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE | |
| Pages 77-87 | ||
| Ragab Badawi; Khamis Kebary; S Husien; M Habib | ||
| 3. | EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA | |
| Pages 89-99 | ||
