Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

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

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

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

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

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

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Utilization of Food by Products in Preparing Low-Calorie Biscuits