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

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

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

UTILIZATION OF CAROB PODS IN THE PRODUCTION OF ALTERNATIVE TO COCOA POWDER

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

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

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing