Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products

Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition

COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE

READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN

QUALITY ATTRIBUTES OF CARROT JAM SUPPLEMENTED WITH PROTEIN CONCENTRATE OF LOOFA SEEDS

CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

Chemical, Sensory and Microbiological Properties of Fleshy Tomatoes and Orange-fleshed Sweet Potatoes dried by Different Techniques

TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

Effect of Different Pretreatments and Drying Techniques on some Chemical and Bioactive Components of Pumpkin Fruit Pulp