The development of a functional chocolate spread based on sweet potato and dried fruits

Impact of Utilizing Various Healthy Alternative Sweetening and Bulking Agents on the Char-acteristics and Economic Viability of Spreadable Chocolate

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake

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

Chia gel as fat substitute for producing low fat cake

QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

Enhancement of Low Calorie Chocolate Milk Sweetened with Stevioside and Texturizing Inulin

Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp

Evaluation of Inulin as a fat replacer in meat burger

Full Profiling of The Orange By-Products and Their Potential Effects with Chromium on Obesity Complications in Rats