UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

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

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles

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

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