Sweets and other sugary foods – a scoping review for Nordic Nutrition Recommendations 2023 by Henna Vepsäläinen, Emily Sonestedt

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Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese by Yılmaz Seçim, Gürkan Uçar

Subjects: “…cheese dessert…”
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In love with the desert by R. Wheeler

Subjects: “…Dessert Christians…”
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Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis by Shabnam Nikpour, Mohammad Taghi Hamed Mosavian

Subjects: “…Dairy dessert…”
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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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Territoires de bouts de ligne : repenser la desserte des départements by Benoît Mialaret

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THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES by Adisak Akesowan, Anchan Choonhahirun

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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties by Narin Mhemmedamin Nanakali

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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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