UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE

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

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

UTILIZATION OF ORANGE WASTES FOR PRODUCTION OF VALUE ADDED PRODUCTS

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Utilization of Stevia Leaves Powder in Reduced Calorie Cake