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

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

Biochemical Assessment of Functional Chocolate Balls Fortified with Microencapsulated Synbiotic in Diabetic Rats

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

Chemical, Sensory and Microbiological Properties of Fleshy Tomatoes and Orange-fleshed Sweet Potatoes dried by Different Techniques

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