Jerusalem Artichoke Paste as a Fat Replacer in the Manufacture of Low-Fat Yoghurt

SUPPLEMENTATION OF BIO-YOGHURT WITH JERUSALEM ARTICHOKE (Helianthus tuberous L.) as a NATURAL SOURCES.

THE USE OF INULIN AS A DIETARY FIBER IN THE PRODUCTION OF SYNBIOTIC UF-SOFT CHEESE

EFFECT OF Jerusalem artichoke AND Tigernut AS SUGAR SOURCES ON PATHOGENIC and PROBIOTIC BACTERIA GROWTH IN SOME FUNCTIONAL FOOD (BIO - YOGHURT AND WHEAT DOUGH)

Physicochemical characteristics and sensory evaluation of fermented sausage supplemented with Jerusalem artichoke and milk permeate powder

EVALUATION OF JERUSALEM ARTICHOKE AS A FUNCTIONAL INGREDIENT IN COOKIES PRODUCTION

EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY

Improving the quality of free-fat bifidus milk using some plants' seeds

PHYSICAL AND FUNCTIONAL PROPERTIES OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin