UTILIZATION OF SOME NATURAL PLANT SOURCES IN PRODUCTION OF SOME ICE DRINKS FOR CHILDREN

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

UTILIZATION OF SWEET APRICOT KERNELS IN SOME DAIRY PRODUCTS 1- ICE CREAM

Utilization of some natural plants sources in producing new product (gummy jelly candy)

UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS

UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES.

Utilization of Buttermilk in Low Fat Ice Cream Making

PRODUCTION OF NEW DRINKS AND NATURAL SYRUP FROM UNTRADITIONAL SOURCES

Utilization of horticultural by-products in functional foods preparation

UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [