UTILIZATION OF TOMATO POMACE AND ORANGE PEEL POWDERS WITH WHEAT FLOUR FOR THE PRODUCTION OF CAKES

UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

EFFECT OF USING TOMATO POMACE POWDER AS A BY-PRODUCT FROM FOOD FACTORIES ON SENSORIAL, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF PIZZA ADOUGH.

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

PRODUCTION OF TOMATO POWDER AND DRIED SLICES FOR USE IN SOME FOODSTUFFS

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

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