PHYSICOCHEMICAL, BIOLOGICAL, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF MANGO KERNELS AND ITS PROCESSED FLOUR

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF DATE PALM POLLEN AS NATURAL SOURCE FOR PRODUCING FUNCTION BAKERY PRODUCT

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

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

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