The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL. control without APPE; (2) AE1. addition of 1% APPE; (3) AE2. https://www.darthomes.shop/product-category/posters/