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

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake

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

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

Effect of Nutritive and Nonnutritive Sweeteners on the Quality of Biscuits

EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders