Fortification of ice milk with purslane (<i>Portulaca oleracea</i>) bioactive compounds

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder

Improving quality attributes and health benefits of ice milk

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds

FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.

Improving the quality of free-fat bifidus milk using some plants' seeds

Preparation of Functional Ice Milk Supplemented With Lupine Flour

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

Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.