Improving the functional properties of Yoghurt by using Pomegranate (Punica granatum) Juice.

Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products

Utilization of Pomegranate Peels Powder as a Novel Preservative in White Soft Cheese Making

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

Physical and Rheological Properties of Pomegranate Juices and Concentrates

Functional Properties of Yoghurt Fortified with Fruits Pulp

Assessment of Ice cream with Pomegranate extract properties

Functional low-fat frozen yoghurt with carrot puree and orange juice

IMPACT OF CARROT POMACE PASTE (Daucus carota L.) ADDITION ON SOME PROPERTIES OF PROCESSED CHEESE