SUBSTITUTING SUCROSE USING STEVIOSIDE AND REBAUDIOSIDE A IN COOKIES AND HIBISCUS BEVERAGE

DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE

UTILIZATION OF STEVIA EXTRACT IN BISCUITS

EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

PRODUCTION OF MARSHMALLOW SWEETS FREE OF GOLDEN SYRUP USING SOME FRUITS AND VEGETABLES JUICES.

Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

EFFECT OF SUCROSE SUBSTITUTION WITH JAGGERY SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF CAKE

SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING