IMPACT OF SOME CARBOHYDRATE-BASE FAT REPLACERS ON THE LOW FAT MOZZARELLA-LIKE CHEESE CHARACTERISTICS

IMPRVING KARIESH CHEESE QUALITY BY THE ADDITION OF ALOE VERA GEL

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

Impact of Chia Seeds Powder on the Chemical, Microbiological, and Sensorial Characteristics of Low Fat UF-soft Cheese

EFFECT OF ADDING GRAPE SEED POWDER AND IT’S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES

Manufacturing of processed cheese that is enhanced with β-Carotene that is derived from waste carrots.

NOVEL FUNCTIONAL POMEGRANATE LEATHER REPLACEMENT WITH DEEP PURPLE CARROT F1 JUICE

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Adding Value of mango and potato peels extract: A case of Edible biopolymer film for processed cheese