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

Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake

BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS

Quality Attributes of Cake Made with Green Banana Fruit Peels

Chemical and Nutritional Evaluation of Banana Peels and Their Potential Use in Improving The Egyptian Balady Bread

THE USE OF BANANA PEEL FOR CELLULOLYTIC ENZYMES PRODUCTION BY A LOCAL STRAIN OF Aspergillus niger

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

Biochemical characterization of some bakery products supplemented by banana peels. التوصيف البيوكميائي لبعض منتجات المخابز المدعمة بقشور الموز