PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE

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

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

Utilization of Stevia Leaves Powder in Reduced Calorie Cake

Chia gel as fat substitute for producing low fat cake

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener