UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

UTILIZATION OF ORANGE WASTES FOR PRODUCTION OF VALUE ADDED PRODUCTS

Optimization of Pectin Extraction from Orange Peels Using Response Surface Methodology (RSM)

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

Maximize the Utilization of some Residuals Food Manufacture

Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil

UNTRADITIONAL METHODS OF PROCESSING OF NAVEL ORANGE FRUITS

Polyphenols Profile and Antioxidant Activity of Either Peels or Nanomilled Peels of Sour Orange (Citrus aurantium L.) used in Cookies Processing

THE DIETARY FIBER, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF ORANGE PEELS

UTILIZATION OF EXTRACTS FROM POMEGRANATE AND SOUR ORANGE WASTES AS NATURAL ANTIOXIDANTS iN R~TRADING corros SEED OIL OXIDATION