UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

Utilization of Sugar Beet Pulp in Meatballs Preparation

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality

Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread

Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality