PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

Chia gel as fat substitute for producing low fat cake

Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats

Flaxseed Characteristics and Using Cake Mucilage in Pan Bread

PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES