Quality Attributes of Carrot-Tamarind Leathers

IMPACT OF CARROT POMACE PASTE (Daucus carota L.) ADDITION ON SOME PROPERTIES OF PROCESSED CHEESE

Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition

ASSESSING THE QUALITY OF HEALTHY APPLE JAM PRODUCTS FORTIFIED WITH NATURAL HERBAL EXTRACTS

Potential Effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam

QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT AND GUAVA PULPS

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes