PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

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

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage

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

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

Utilization of food waste as fiber sources to produce special kinds of cake for spa