Ads
    Related paper
  1. Addition of Carrot Pomace to Increase the Nutritional and Rheological Properties of Traditional Cake
  2. Improving Rheological and Sensory Properties of Flour and Laboratory Cake Using Different Concentrations of Guar Gum
  3. Rheological Properties of Mayonnaise with Non-Traditional Ingredients
  4. Physicochemical and Nutritional Properties of Varieties of Carrot (Daucus carota) grown in Region of Korhogo, North of Côte d’Ivoire
  5. Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot
  6. Development of Gluten Free Carrot Cake Truffle
  7. Physicochemical, Rheological and Sensory Attributes of Honey Sweetened Jam Produced from Blends of Carrot and Cucumber
  8. Antioxidant activity and nutritional value of Citrus limetta and Ananas comosus pomace
  9. The Addition of Mackerel Flour to Telur Gabus Cake
  10. Study of physical and chemical indicators of dairy circles with addition of carrot powder