The aim of this research was to improve functional properties and sensory of plain set type yogurt since yogurt bacteria have low probiotic properties. Total solid standardization (to 15% w v-1) of milks was made with either using natural kefir powder as a treatment group (KTYO) or milk powder as a control group (YKON). Kefir powder was produced with freeze-dried kefir made from kefir... https://www.diegojavierfares.com/special-offer-Rothbury-Chrome-two-handle-low-arc-bathroom-faucet-p13193-best-find/