Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake

UTILIZATION OF STEVIA EXTRACT IN BISCUITS

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

Utilization of Food by Products in Preparing Low-Calorie Biscuits

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

PRODUCTIVITY AND QUALITY OF STEVIA AND THE EFFECTS OF DRYING ON STEVIOSIDES AND ITS USAGE IN BAKERY

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.