UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS

Utilization of horticultural by-products in functional foods preparation

Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula

UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS

QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS

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

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes

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