Effect of Adding Pomegranate Peels and Seeds Powder on Quality Properties of Pan Bread

Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels

Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits

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

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Quality attributes of Cookies Fortified with Date Powder