QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

Impact of Drying Pretreatments on the Quality Characteristics of Indian Cherry Fruit Pulp

Quality attributes of Cookies Fortified with Date Powder

Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat

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

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

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute

QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS.

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