Effect of Nutritional Value of Added Avocado Pulp in Ice Milk Quality

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

Assessment of Ice cream with Pomegranate extract properties

Effect of Lablab Bean Milk Seeds on Chemical, Physicochemical, Sensory Evaluation and Microbiological Aspects of Ice Cream Mix

Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

Study on Some Avocado Fruits Varieties and Its Extracted Oil

Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Storability and fruit properties of Hass avocado as affected by the moringa seed oil, algae extract and Arabic gum postharvest treatments

Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products