UTILIZATION OF STEVIA EXTRACT IN BISCUITS

PRODUCTIVITY AND QUALITY OF STEVIA AND THE EFFECTS OF DRYING ON STEVIOSIDES AND ITS USAGE IN BAKERY

PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits

Utilization of Stevia Leaves Powder in Reduced Calorie Cake

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

SYNERGISTIC EFFECTS OF SOME ALTERNATIVE SWEETENERS ON THE UNPLEASANT ATTRIBUTES OF STEVIA SWEETENER AND ITS APPLICATION IN SOME FRUIT DRINKS

INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY