PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER

PHYSICOCHEMICAL AND SENSORIAL OF JUICE FROM MIXTURES OF PERSIMMON WITH PRICKLY PEAR FRUITS

PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

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

PHYSICAL, CHEMICAL AND TECHNOLOGICAL STUDIES ON POMEGRANATE

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER

Physicochemical and sensorial characterization of gluten-free cupcakes