Showing 121 - 140 results of 941 for search '"dessert"', query time: 0.80s Refine Results
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    Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots by Shinyoung Kim, Stephen L. Meyers, Juan L. Silva, M. Wesley Schilling, Lurdes Siberio Wood

    Published 2021-04-01
    “…According to the panelists at Mississippi State, the milk-based frozen dessert had greater overall acceptability and aroma than the almond-based dessert and a preferential texture and appearance compared with the soy- and almond-based desserts. …”
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    Article
  3. 123

    Multidrug Resistance and Virulence Factors of Enterococci Isolated from Milk and Some Dairy Desserts by O.A. Sadek, A.M. Koriem

    Published 2022-12-01
    “…So, the aim of this study was to count and isolate of E. faecalis and E. faecium from milk and dairy desserts consumed in Assiut city, Egypt. Methods: A total of 100 raw milk, ice cream, mehallabia, and milk rice samples were collected from dairies shop in Assiut city, Egypt and were bacteriologically examined for the presence and count of Enterococcus spp. …”
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    Article
  4. 124

    Business Plan “ Delizioso Caffè Da Dessert ” / Amirul Eiqmal Afif Mahmud Munir by Mahmud Munir, Amirul Eiqmal Afif

    Published 2019
    “…The dessert is made with milk, cream, various sugars, and flavouring such as fresh fruit and nut purees. …”
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    Entrepreneurship Project
  5. 125

    Libéralisation et desserte des territoires : le cas du transport aérien européen by Dobruszkes, F

    Published 2008
    “…Il présente les domaines qui constituent le champ d’action résiduel, mais pas forcément mineur, des pouvoirs publics pour passer ensuite du côté des nouveaux maîtres de la desserte aérienne des villes : les compagnies aériennes. …”
    Book
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    SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE by L. K. Patsyuk, T. V. Fedosenko

    Published 2018-12-01
    “…Developed: The block diagram of the control of the technological process for the production of a new type of functional product "Dessert from Jerusalem artichoke" and "The map of critical control points to be monitored", established by the flowchart, allows the total production process of manufacturing safe food product on the principles of HACCP.…”
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    Article
  11. 131

    Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation by Aldjia Ait Chekdid, Cyril J. F. Kahn, Béatrice Lemois, Michel Linder

    Published 2023-10-01
    “…Plant-based desserts are becoming increasingly popular with and appreciated by consumers. …”
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    Article
  12. 132

    Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream by Dzhivoderova-Zarcheva Mina, Ivanova Stanislava

    Published 2024-01-01
    “…The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. …”
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    Article
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    Fruit Morphological Characteristics and β-carotene Content of Three Indonesian Dessert and Cooking Banana Cultivars by Ari Sunandar, Dedeh Kurniasih

    Published 2019-04-01
    “…The aims of this research were to describe the morphological characteristics and to analyze β-carotene content of mature fruits of three different genomic groups of Indonesian dessert and cooking banana cultivars namely Berlin (AA/dessert), Barangan (AAA/dessert), and Kepok (ABB/cooking). …”
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    Article
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    Pillsbury baking / by The Pillsbury Company

    Published 2006
    Subjects:
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