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

Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing

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

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

Usage of oil and powder of bottle gourd and pumpkin seeds in production of high nutritive value biscuit

PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER

Nutritional, Sensory Evaluation and Biological Effect on diabetic rats of Cakes Enhanced with Pumpkin Fruit and Its Seeds

Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels