Effect of applying beetroot juice and functional vegetable oils in the preparation of high protein nutrition bars on its physicochemical, textural and sensorial properties

Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage

Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant

Effect of size, storage, age at harvest, and juice season on physicochemical and technological characteristics of sugar beetroot

Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE

Assessment of Ice cream with Pomegranate extract properties

Effect of Nutritional Value of Added Avocado Pulp in Ice Milk Quality

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD