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

Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

UTILIZATION OF ORANGE WASTES FOR PRODUCTION OF VALUE ADDED PRODUCTS

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE

Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils

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

Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream