Production and Fortification of Some Products with Date Palm Pollen for Prevention of Some Aging Diseases

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Utilization of Date Seeds Flour as a Source of Functional Ingredient in Biscuits

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES

THE USE OF POLLEN GRAINS AS NATURAL ORGANIC MATERIALS IN MICROPROPAGATION MEDIA OF DATE PALM (Phoenix dactylifera L.) SEWY CV.

Utilization of black seeds meal for bakery products preparations

BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER