RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM

UTILIZATION OF XANTHAN GUM IN THE MANUFACTURE OF PEANUT YOGHURT LIKE – PRODUCT

Application of Modified Xanthan as Thickener in the Printing of Natural and Synthetic Fabrics

Modification of Xanthan Gum with Styrene and Investigation of its Rheological Properties

Preparation of new jams recipes using some un traditional agricultural resources

EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE

Influence of Various Hydrocolloids Addition on Pan Bread Quality

EFFECT OF XANTHAN GUM ADDITION ON THE CHEMICAL, AND RHEOLOGICAL PROPERTIESOF TOAST BREAD

Effect of addition essential oils and partial substituting of sugar with stevia leaves aqueous extract on the quality of both mango and strawberry jam during storage

ASSESSING THE QUALITY OF HEALTHY APPLE JAM PRODUCTS FORTIFIED WITH NATURAL HERBAL EXTRACTS