Ads
    Related conference
  1. Physicochemical Characteristics of a Greek Yogurt Sweetened with Sucralose and Containing Araticum or Mangaba Fruit Pulp as Additives
  2. Physicochemical and sensory characteristics of orange juice supplemented yogurt
  3. Physicochemical, Rheological and Sensory Attributes of Honey Sweetened Jam Produced from Blends of Carrot and Cucumber
  4. Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt
  5. COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS
  6. Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt
  7. Development and Physico Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha Withania Somnifera
  8. A Novel Smart Biomucoadhesent from Phoenix Sylvestris Fruit Pulp
  9. Influence of pre-harvest spraying of gibberellic and boric acids on the growth and fruit characteristics of pomegranate fruit cv. Shishe-Kab
  10. Extraction of Pear (Pyrus Pyrifolia cv. Gola) Fruit Pulp and its Storage Stability