Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage

PRODUCTION OF MARSHMALLOW SWEETS FREE OF GOLDEN SYRUP USING SOME FRUITS AND VEGETABLES JUICES.

Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products

The Effect of Packaging Materials on The Quality of Children's Jelly Candies with Artificial and Natural Color

BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS

Biological evaluation of some synthetic and natural food colorants

Utilization of some natural plants sources in producing new product (gummy jelly candy)

BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS

Effect of Plant Sweeteners with Date Syrup on Physicochemical and Sensory Quality Properties of Cow's Milk

Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat