Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors

The Effect of Packaging Materials on The Quality of Children's Jelly Candies with Artificial and Natural Color

Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp

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

COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE

Effect of Chitosan Edible Coating on Quality Attributes of Pomegranate Arils During Cold Storage

Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage

QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

Assessment of Ice cream with Pomegranate extract properties

Effect of addition essential oils and partial substituting of sugar with stevia leaves aqueous extract on the quality of both mango and strawberry jam during storage