Perfecting patisserie : mastering, macarons, madeleines, meringues and more / by Kinnaird, Tim

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Kuih-Muih : RESIPI WARISAN TURUN-TEMURUN / by Hanieliza, Chef author 407355

Subjects: “…Desserts…”

Pemanis mulut Nusantara / by Siti Delima Yahya, 1967-, author

Subjects: “…Desserts…”

Kuih-muih nusantara / by Siti Delima Yahya, 1967-, author

Subjects: “…Desserts…”

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

Subjects: “…Desserts…”

Minuman & manis-manisan / by 568355 Salifah Ahmad

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Silicone sensation / by Wong, Jay, author

Subjects: “…Desserts…”

JOM BERJIMAT MENYEDIAKAN Pencuci Mulut / by Norhayani Mohd. Nor, author 245484

Subjects: “…Desserts…”

Sustainability of Food and Dessert Culture in Yozgat Region / Yozgat Yöresi Yemek ve Tatlı Kültürünün Sürdürülebilirliği by Selma Korkmaz, Tülay Kaya Tekman

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Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener by Fariba Hadidi, Ali Ganjloo, Mohammad Hadi Fakoor

“…Thus, the development of various non-dairy products is essential. Desserts are the most common and popular product containing high amount of fat and sucrose. …”
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The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) by Fatemeh Khaji, Zeinab E. Mousavi, Hossein Kiani, Sayed Hadi Razavi

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Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts by Katarzyna Kusio, Jagoda O. Szafrańska, Wojciech Radzki, Bartosz G. Sołowiej

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Determination of the Gelificing Power of Maracuyá Shell Pectin Extracted in a Medium Acid and Its Application in Desserts by Leslie Catalina Rea Jara, Ana Matilde Moreno, Mayra Alexandra Logroño Veloz

“…Objective: The gelling power of pectin extracted with acid hydrolysis was determined by two treatments from passion fruit peel and pulp and its application in desserts. Methodology: The extraction was carried out from the shell: T1 with hydrochloric acid and T2 with citric acid. …”
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Determination of enterotoxigenic gene profiles of bacillus cereus strains isolated from dairy desserts by multiplex pcr by CADIRCI O, GUCUKOGLU A, TERZI G, KEVENK TO, ALISARLI M

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Pulp from Colored Potatoes (<i>Solanum tuberosum</i> L.) as an Ingredient Enriching Dessert Cookies by Dorota Gumul, Rafał Ziobro, Jarosław Korus, Magdalena Surma

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Fortified synbiotic dessert for improving malnutrition in hemodialysis patients: A randomized, double‐blind, controlled trial by Farzaneh Azad, Maryam Hamidianshirazi, Seyed Mohammad Mazloomi, Maryam Shafiee, Maryam Ekramzadeh

“…A total of 50 hemodialysis patients were randomized into two groups of intervention and control to consume either 50 g of synbiotic dessert fortified with vitamin D (1000 IU) and calcium (500 mg) (FSD) or 50 g of control dessert (CD) for 8 weeks, respectively. …”
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Reuse of Abandoned oil and gas wells for Power generation in Western Dessert and Gulf of Suez fields of Egypt by Ahmed M. Moustafa, Ahmed S. Shehata, Ali I. Shehata, Ahmed A. Hanafy

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Gender differences in dessert satisfaction and purchase behaviors among university students in Gwangju: a preliminary study by Hyun-Jeong Na, Hyun-Young Jung, Joomin Lee

Subjects: “…dessert…”
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Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach by Yildiz Önder, Bulut Birgül

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Frédéric Dobruszkes : Libéralisation et desserte des territoires : le cas du transport aérien européen by Yves Boquet

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