PARTIAL SUBSTITUTION OF NON-FAT MILK SOLIDS WITH DEHULLED BLACK RICE FLOUR IN ICE MILK MANUFACTURE

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

Composition and Functional Properties of Ice Cream Made From Two Barley Varieties

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

Production of Functional Ice Cream Using Camel Milk Fat Fractions

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

Preparation of Functional Ice Milk Supplemented With Lupine Flour

Production of a Functional Yogurt Drink Enriched with Black Rice Beverage