EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY

Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Nutritional Evaluation of Cupcake Fortified with Carrot Powder and Sweet Potato Powder التقييم الغذائي للكب كيك المدعم بمسحوق الجزر ومسحوق البطاطا الحلوة

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Amla Extract: A Natural Antioxidant and Antimicrobial for Cupcake Quality

Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS