UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

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

Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods

UTILIZATION OF TOMATO POMACE AND ORANGE PEEL POWDERS WITH WHEAT FLOUR FOR THE PRODUCTION OF CAKES

Utilization of horticultural by-products in functional foods preparation

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

UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

UTILIZATION OF PEACH AND TOMATO WASTES AS UNCONVENTIONAL SOURCES OF EDIBLE OILS AND NATURAL ANTIOXIDANTS

Utilization of Some Sugar Industrial by- Products and Fructan Storing Crops for Bioproduction of Citric Acid