Utilization of Stevia Leaves Powder in Reduced Calorie Cake

Utilization of Food by Products in Preparing Low-Calorie Biscuits

Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake

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

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS

INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS

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

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

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