Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

Impact of Etenia 457 and Sativoside on Ice Cream Properties

Bioresoursed Nano-SiO2/Styrene-Co-Vinyl Acetate Nano-Composite: Synthesis, Characterization and Evaluation as Nano-Pour Point Depressant and Paraffin Inhibitor for Waxy Crude Oil

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

Assessment of Ice cream with Pomegranate extract properties

Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Impact of Taro Corms on Functional Low Fat Ice Cream Properties