Nutrients of Carob and Seed Powders and Its Application in Some Food Products

Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

Physicochemical evaluation of carob pods (<i>Ceratonia siliqua</i> L.) powder and the effect of its addition on cupcake quality

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Utilization of Coffee Husks to Prepare Functional Products

Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants

Production and evaluation of date powder

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

TECHNOLOGICAL STUDIES FOR PRODUCING CHOCOLATE AND CREAM PRODUCTS CONTAINING NATURAL ANTIOXIDANTS “LYCOPENE AND BETA CAROTENE”

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS