ArticleQuality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels
ArticleQuality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels
ArticleEffect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake
ArticleEffect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake
ArticleQuality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press
ArticleQuality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press
ArticleThe Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake
ArticleThe Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake