The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt by Hasan Temiz

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Assessment of Traditional and Commercial Rosehip Marmalade Samples: Physicochemical, Antioxidant, and Antibacterial Properties in Gümüşhane Province by Fırat Yılmaz

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USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION by Sanjarovsckay N.S., Sokol N.V.

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Farklı Maviyemiş Çeşitlerinden (Vaccinum Sp.) Üretilen Reçel ve Marmelatın Bazı Özelliklerinin Belirlenmesi by Emine Kübra Güzel, Cemal Kaya, Esra Esin Yücel, Mustafa Bayram

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Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsent... by Mulya Agustina, Yohana Sutiknyawati Kusuma Dewi, Oke Anandika Lestari

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Our Traditional Dessert which is to be Forgotten: UĞUT by Hasan Tangüler, Hasan Eleroğlu, Emir Ayşe Özer, Nursel Develi Işıklı

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The main factors of marmalade molecular structure formation by N. B. Kondratev, M. V. Osipov, O. S. Rudenko, E. V. Kazantsev, E. S. Kalinkina

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Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture by Duygu Alp, Samet Mısır

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The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade by Memnune Şengül, İsa Arslan Karakütük, Sefa Aksoy, Melek Zor

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Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade by Pesterev Mikhail A., Rudenko Oxana S., Kondrat’ev Nikolay B., Bazhenova Alla E., Usachev Ivan S.

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Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid by Tabatorovich A., Reznichenko I.

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DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP by Levchuk T.V., Chesnokova N.Yu., Levochkina L.V., Ganzyuk M.A.

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