Amla Extract: A Natural Antioxidant and Antimicrobial for Cupcake Quality

Evaluation of Fortification Sponge Cakes with Microencapsulation Natural Antioxidants of Citrus Clementine Peel Extract

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Effect of Adding Pomegranate Peels and Seeds Powder on Quality Properties of Pan Bread

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Production and Quality Evaluation of Cupcakes Enriched with Prebiotics

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

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