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

UTILIZATION OF SWEET APRICOT KERNELS IN SOME DAIRY PRODUCTS 1- ICE CREAM

Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk

PHYSICOCHEMICAL CHARACTERISTICS OF PERSIMMON PUREE AND ITS UTILIZATION IN CUPCAKE

Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER

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

Broken Rice for Production of Functional Ice Cream

Production of a healthy yoghurt drink fortified with persimmon fruits

VITAMINS APPLICATION AND PERSIMMON (Diospyros kaki L. CV 'COSTATA'), FRUIT QUALITY