Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products

Using of Prickly Pear (Opuntia Spp.) Fruit Juice and Peels in Cookies Production

Utilization of Prickly Pear Peels As Antioxidants, Dietary Fiber and Functional Ingredients for Production of A Healthy Yoghurt Drink

Utilization of Red Carrot Roots) Daucus carota L.( By-products As A Source of Natural Pigments

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

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Utilization of Wastes Resulted From Juice Production in the Fortification of Some Bakery Products for the Protection of Cardiovascular Diseases

Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products