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

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA)

USING PERSIMMONS (Diospyros kaki L.) in Making FUNCTIONAL ICE CREAM

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

UTILIZATION OF PLANT SOURCES TO PRODUCE SHERBET

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

Utilization of Buttermilk in Low Fat Ice Cream Making

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