UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

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

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

UTILIZATION OF TOMATO INDUSTRY BY-PRODUCTS IN PRODUCTION OF PAN BREAD.

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

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

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE

Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers