الفهرس 
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Abstract
The use of some non- dairy ingredients in making some fermented milk products was the main objective of the present study aiming to achieve more health benefits from one side and prepare some fermented products for some special use from the other side. In part (I), soybean powder (SBP) was used, whereas in part (II) and part (III), wheat germ powder (WGP) was used a partial replacement for skim milk powder (SMP).