Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors

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

Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage

DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE

PRODUCTION OF NEW DRINKS AND NATURAL SYRUP FROM UNTRADITIONAL SOURCES

Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract

Natural Plant-Based Sugar Syrups as Potential Functional Food Ingredients

UTILIZATION OF PLANT SOURCES TO PRODUCE SHERBET

GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.

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