BIOLOGICAL EVALUATION OF LOW – FAT 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

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

Chia gel as fat substitute for producing low fat cake

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

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

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

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