Vitamin-enriched drinks and dessert for myotoniс dystrophy patients with oropharyngeal dysfagia by N. A. Shnaider, Ye. A. Bakhtina, T. L. Kamoza, Ye. A. Kozulina

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COMBINING ABILITY OF SELECTED DESSERT STRAWBERRY CULTIVARS WITH DIFFERENT FRUIT RIPENING PERIODS by Agnieszka Masny, Wiesław Mądry, Edward Żurawicz

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Technology Transfer In Rural Industries of Thailand: The Case of Dessert And Palm Tree Industries by Perpustakaan UGM, i-lib

Kuih manis kegemaran / by 180942 Sisca Soewitomo, Ahmad Idham

Subjects: “…Desserts…”

Senangnya memasak kuih-muih minum petang / by Hanieliza, Chef

Subjects: “…Desserts…”

Pillsbury, best desserts : more than 350 recipes from Americas most-trusted kitchen / by The Pillsbury Company

Subjects: “…Desserts…”

Resepi pilihan ramai : kuih onde-onde / by Faridah Mahmad Ayop, Nur Syafiqa Yusoff, 1987-, translator, editor, Team Idea Masak, author

Subjects: “…Desserts…”

indulge it : It's not what you've got, it's what you do with IT / by Gray, Deborah, editor 523556

Subjects: “…Desserts…”

Vegetarian : appetizers & snacks, soups & salads, pasta & grains, veggies & beans, just desserts / by 528124 Bardi, Carla, Jones, Brent Parker, photographer, Price, Christine, editor, Trotter, Daphne, editor

Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert by Emma Mani-López, Enrique Jiménez-Hernández, Enrique Palou, Aurelio López-Malo

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VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE by Atef Fayed, Mohamed Abo El-Naga, Mohamed Khallaf, Marwa Eid

Subjects: “…frozen desserts…”
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Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet by Larisa Giura, Leyre Urtasun, Iciar Astiasaran, Diana Ansorena

“…In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. …”
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Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts by Aleksandra Szydłowska, Dorota Zielińska, Danuta Kołożyn-Krajewska

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Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts by Dorota Gałkowska, Monika Południak, Mariusz Witczak, Lesław Juszczak

Subjects: “…low sugar dessert…”
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Effect of plant proteins on the physical and thermal properties of dairy-free frozen dessert mix by Towhid Hasan, Yin Yin Thoo, Lee Fong Siow

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Effects of benzylaminopurine and macro propagation techniques on multiplication of dessert banana (Musa acuminate L.) by Seid Hussen Muhie, Abdushakir Seid Teshome

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Rheological properties of starch-milk-based dessert creams with sunflower, almond and hazelnut tahini by Dzhivoderova-Zarcheva Mina, Ivanova Stanislava, Nikovska Kremena

“…The influence of the type and quantity of added tahini in the composition of starch-milk dessert cream on the rheological and thixotropic properties was analyzed. …”
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Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert) by Burak Başar, Hüseyin Boz

“…Abstract The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly (P < 0.01) affected by the replacement of sunflower oil and hazelnut oil with butter. …”
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Safety of the functional food product - canned "dessert from topinambur" in the process of its manufacture by L. K. Patsyuk, T. V. Fedosenko, D. V. Zhuravskaya-Skalova

“…In this article potentially dangerous factors that may arise during making canned products are determined on basis of the analysis of the technological process in the production of a new type of functional product “Dessert from topinambur” and the probability and reasons for the occurrence of these factors are proved. …”
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A meal concept designed for older adults – Small, enriched meals including dessert by Evelina Höglund, Susanne Ekman, Gunnel Stuhr-Olsson, Christina Lundgren, Berit Albinsson, Michael Signäs, Christina Karlsson, Elisabet Rothenberg, Karin Wendin

“…Results: The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. …”
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