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

Functional Foods produced from avocado fruits

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition

Effect of Bioactive Compounds of Avocado (Persea Americana) Fruit Powder on Hypercholesterolemic Rats: Biological and Biochemical Studies

The Effect of Adding Soaked Sweet Lupine and Chickpea Flour on Physical and Chemical Properties of Cake.

Storability and fruit properties of Hass avocado as affected by the moringa seed oil, algae extract and Arabic gum postharvest treatments

USE OF AVOCADO OIL FRUITS AS FAT REPLACER IN SOME FOOD PRODUCTS