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

UTILIZATION OF TOMATO POMACE AND ORANGE PEEL POWDERS WITH WHEAT FLOUR FOR THE PRODUCTION OF CAKES

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

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

Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

Utilization of Stevia Leaves Powder in Reduced Calorie Cake

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Utilization of black seeds meal for bakery products preparations