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

CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF ETHANOLIC BANANA PEEL AND LEMON SEED EXTRACTS

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

Chemical, Microbiological and Sensory Studies on Green Banana Exposed to Oven and Freeze drying

Comparative Study between Synthetic and Natural Antioxidants of Banana, Mango and Orange Peels Extracts and their Effect on the Soybean and Olive Oils

Anti-microbial and cytotoxic activities of green and ripe banana peel.

Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil

BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS

Quality Attributes of Cake Made with Green Banana Fruit Peels