EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE

UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

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

ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY

Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products

Amla Extract: A Natural Antioxidant and Antimicrobial for Cupcake Quality

Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبس

Production of high nutrients and antioxidans gluten and lactose- free cupcake using beetroot powder and coconut milk.

Nutritional Evaluation of Cupcake Fortified with Carrot Powder and Sweet Potato Powder التقييم الغذائي للكب كيك المدعم بمسحوق الجزر ومسحوق البطاطا الحلوة