USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK

SUPPLEMENTATION OF BIO-YOGHURT WITH JERUSALEM ARTICHOKE (Helianthus tuberous L.) as a NATURAL SOURCES.

IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS

EVALUATION OF JERUSALEM ARTICHOKE AS A FUNCTIONAL INGREDIENT IN COOKIES PRODUCTION

PHYSICAL AND FUNCTIONAL PROPERTIES OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt

PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW-FAT YOGHURT SUPPLEMENTED WITH DRIED MUSHROOM POWDER

Physicochemical characteristics and sensory evaluation of fermented sausage supplemented with Jerusalem artichoke and milk permeate powder

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage