Utilization of Fish Bone and Egg Shell to Nutritional support of Baton Sale

Utilization of Egg-shell Powder as a Calcium Fortifier in Stirred Dibis Probiotic Yoghurt

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

EFFECT OF NANO DICALCIUM PHOSPHATE SUPPLEMETATION ON EGGSHELL STRUCTURE AND CALCIUM AND PHOSPHORUS UTILIZATION

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

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

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

UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS