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

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Utilization of food waste as fiber sources to produce special kinds of cake for spa

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

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

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

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

Utilization of Food by Products in Preparing Low-Calorie Biscuits

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage