Our experimental study is based on the effect of variation of the incorporation rates of water extract of Thymus vulgaris on the evolution of the microbiological and organoleptic physico-chemical parameters of firm ...

This work was organized around three research axes, the first concerns the enrichment of stirred yogurt in dietary fiber, the second, the effect of the addition of oats on the physico-chemical and microbiological quality ...

The objective of this work is to study the effects of the incorporation of Myrtus communis L. essential oil on the quality of stirred yogurt prepared and fermented by freeze-dried lactic ferments in the laboratory. The ...