PREPARATION AND EVALUATION OF DIBIS FROM DIFFERENT VARIETIES OF GRAPE

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

EVALUATION OF BIOCHEMICAL AND .sENSORY CHARACTERISTICS OF DISIS (DATE SYRUP) WHICH IS PRODUCED FROM SOME IRRADIATED KINDS OF DATE DURING STORAGE

PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE

PRODUCTION AND EVALUATION OF DATE-SKIM MILK POWDER

UTILIZATION OF DATE SYRUP (DIPS) IN PRODUCTION OF FLAVOURED YOGHURT

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF SOME MIXTURE JUICES

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

PREPARATION AND EVALUATION OF DIFFERENT NUTRITIVE FORMULAS FOR CHILDREN (AGE 1- 3 YEARS)