QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels

Effect of partial replacing of wheat flour with medicinal seeds / herbs powder on the quality characteristics of cake

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

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

Using of Mango (Mangifera indica L.) Kernel Powder as Partial Replacer of Wheat Flour in Cupcake Producing

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder

Quality attributes of Cookies Fortified with Date Powder

Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder