UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

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

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

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

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Utilization of cactus pear fruits’ pulp planted under severe drought conditions as source of natural pigments and antioxidant in cake making

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS