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

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

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

Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat

Development of Gluten Free Biscuit with A combination of Sweet Potato, Yellow Lentil and Safflower Flours

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

CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

Production and Evaluation of New Types of Economic and Health Candy Bars for Schoolchildren

MILK PERMEATE BEVERAGE FORTIFIED WITH SWEET POTATO PASTE

READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN