Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour

Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp

Nutritional, Safety and Sensory Evaluation of Innovative Siwi Date Snacks with Flavors and Fillings

Manufacture and Evaluation of Novel Chocolate for Girls' Dysmenorrhea

The development of a functional chocolate spread based on sweet potato and dried fruits

Production and Evaluation of New Types of Economic and Health Candy Bars for Schoolchildren

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

TECHNOLOGICAL STUDIES FOR PRODUCING CHOCOLATE AND CREAM PRODUCTS CONTAINING NATURAL ANTIOXIDANTS “LYCOPENE AND BETA CAROTENE”

Evaluation of some gluten-free biscuits formulations comparison to wheat flour biscuits