Evaluation of Date Compote Prepared with Different Levels of Dibs and Milk

PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE

QUALITY EVALUATION OF CONCENTRATED MILKS SOLD AT LOCAL MARKETS

PRODUCTION AND EVALUATION OF DATE-SKIM MILK POWDER

PARTIAL SUBSTITUTION OF NON-FAT MILK SOLIDS WITH DEHULLED BLACK RICE FLOUR IN ICE MILK MANUFACTURE

Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types

Comparative Evaluation of Some Physicochemical Properties for Different Types of Vegan Milk with Cow Milk

PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE.

Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour