UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبس

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

Utilization of Food by Products in Preparing Low-Calorie Biscuits

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

Production of high nutritional value crackers from some processed vegetables