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

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

'Chemical, nutritional, and sensory properties of ice cream incorporate varying amounts of Avocado (Persea americana) or Papaya (Carica papaya) fruit pulps'

Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant

Physical and Rheological Properties of Pomegranate Juices and Concentrates

QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

Functional Properties of Yoghurt Fortified with Fruits Pulp

NOVEL FUNCTIONAL POMEGRANATE LEATHER REPLACEMENT WITH DEEP PURPLE CARROT F1 JUICE

Influences of Sugar Substitution with Date Syrup (Dips) on the Functional Properties of Probiotic Ice Cream

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts