Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture

EFFECT OF PARTIAL SUBSTITUTION OF SUPPLEMENTARY SKIM MILK POWDER WITH DEFATTED APRICOT KERNEL POWDER ON THE QUALITY OF ICE CREAM AND YOGHURT

EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY

PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

Broken Rice for Production of Functional Ice Cream

EVALUATION OF RICE DESSERT MANUFACTURED WITH DIFFERENT TYPES OF MILK

Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES