Characteristics of functional low fat ice milk produced with seeds " flax, sunflower or pumpkin " powder and stevia

Improving quality attributes and health benefits of ice milk

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

USING PERSIMMONS (Diospyros kaki L.) in Making FUNCTIONAL ICE CREAM

VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE

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

Utilization of ultrafiltered milk permeate as water substitute in mango drink fortified with pumpkin cubes en route to innovate a functional drink

QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS

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

PRODUCTION OF LOW-CALORIE ICE MILK