Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Chemical, Microbiological and Sensory Studies on Green Banana Exposed to Oven and Freeze drying

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Chemical and Nutritional Evaluation of Banana Peels and Their Potential Use in Improving The Egyptian Balady Bread

Preparation of resistant starch by Some Different Physical Methods and Utilization in Muffins Production

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders