Assessment of Sugar and Mineral Components in Taif Pomegranate Granules Using Spectral and Microanalytical Analyses

Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics

the Effect of Adding Different Proportions of Retentate and Tomato Juice Extract on the Quality of Labneh

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels