PRODUCTION AND EVALUATION OF JAM FROM UNPOLLINATED SIWI DATES (SHEES)

EVALUATION OF SOME MULBERRY SPECIES AND THEIR SUITABILITY FOR PROCESSING JAMS

Preparation of new jams recipes using some un traditional agricultural resources

PRODUCTION AND EVALUATION OF SOME PRODUCTS PREPARED FROM IMMATURE ZAGLOUL DATE (Phoenix dactylifera)

PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

Evaluation of nutritional, biological and microbiological properties of jam sweetened by date “debs”

Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (<i>Ficus carica</i> L.)

EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS.

PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE

EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE