EFFECT OF SUCROSE SUBSTITUTION WITH JAGGERY SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF CAKE

Chia gel as fat substitute for producing low fat cake

Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener

Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes

Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components