design, manufacturing and analysis of the stability of a new cream dessert made of sunflower seeds in tunisia.

摘要

the invention aims at the formulation and preparation of a new cream dessert made of sunflower seeds in tunisia.similarly, the objective of this study was to determine the biochemical characteristics, physicochemical, microbiological, sensory and rheological of this new product.to study its stability during storage and to determine the use by date of the pudding cooked.