UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

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 Some Citrus Peels in Formulating Functional Cookies and Pasta

Utilization of orange peel and their various natural extracts as valuable food additives in production of crispy waffle

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

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

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