Quality estimation of muffin replaced with watermelon seeds powder ‏ ‏‎ ‎

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Watermelon White Rind as a Natural Valuable Source of Phytochemicals and Multinutrients

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

Improve the quality of English Cake by using of some Enzymes

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER

Quality Attributes of Cake Made with Green Banana Fruit Peels

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