Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.

BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER

Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics

Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices)

METHODS OF DRYING OF TOMATO SLICES AND THE EFFECT OF THE USING OF ITS POWDER ON THE PRODUCTION AND CHARACTERISTICS OF EXTRUDED SNACKS

PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS