Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture

EFFECT OF PARTIAL SUBSTITUTION OF SUPPLEMENTARY SKIM MILK POWDER WITH DEFATTED APRICOT KERNEL POWDER ON THE QUALITY OF ICE CREAM AND YOGHURT

Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER

IMPACT OF REPLACEMENT MILK FAT WITH VEGETABLE OILS ON THE QUALITY OF ICE CREAM

EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE

EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK

EFFECT OF PARTIAL SUBSTITUTION OF MILK SOLIDS WITH WHEY PROTEIN CONCENTRATE POWDER IN "LABNEH" MADE BY ULTRAFILTRATION