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Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots
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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Multidrug Resistance and Virulence Factors of Enterococci Isolated from Milk and Some Dairy Desserts
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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Business Plan “ Delizioso Caffè Da Dessert ” / Amirul Eiqmal Afif Mahmud Munir
Published 2019“…The dessert is made with milk, cream, various sugars, and flavouring such as fresh fruit and nut purees. …”
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Libéralisation et desserte des territoires : le cas du transport aérien européen
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. …”
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Bite-size desserts : creating mini sweet treats, from cupcakes and cobblers to custards and cookies /
Published 2010Subjects: “…Desserts…”
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SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE
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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Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation
Published 2023-10-01“…Plant-based desserts are becoming increasingly popular with and appreciated by consumers. …”
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Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream
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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Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts
Published 2023-10-01Subjects: Get full text
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Fruit Morphological Characteristics and β-carotene Content of Three Indonesian Dessert and Cooking Banana Cultivars
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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