IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES

Biochemical characterization of some bakery products supplemented by banana peels. التوصيف البيوكميائي لبعض منتجات المخابز المدعمة بقشور الموز

Chemical and Nutritional Evaluation of Banana Peels and Their Potential Use in Improving The Egyptian Balady Bread

Utilization of Wastes Resulted From Juice Production in the Fortification of Some Bakery Products for the Protection of Cardiovascular Diseases

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products

Utilization of Grape and Apricot Fruits By-products as Cheap Source for Biologically Active Compounds for Health Promotion