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

Utilization of orange peel and their various natural extracts as valuable food additives in production of crispy waffle

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

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

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

UTILIZATION OF TOMATO POMACE AND ORANGE PEEL POWDERS WITH WHEAT FLOUR FOR THE PRODUCTION OF CAKES

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

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

UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE