PHYSICAL AND FUNCTIONAL PROPERTIES OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tubers powder in preparing healthy crackers with antioxidant, anti-inflammatory, and anti-diabetic properties "in vit

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Jerusalem Artichoke Paste as a Fat Replacer in the Manufacture of Low-Fat Yoghurt

CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK

PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES

Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin

EFFECT OF Jerusalem artichoke AND Tigernut AS SUGAR SOURCES ON PATHOGENIC and PROBIOTIC BACTERIA GROWTH IN SOME FUNCTIONAL FOOD (BIO - YOGHURT AND WHEAT DOUGH)

PHYSIOLOGICAL STUDIES ON JERUSALEM ARTICHOKE 1- PRODUCTIVITY AND QUALITY OF JERUSALEM ARTICHOKE IN THE NEW RECLAIMED LANDS.