Biochemical characterization of some bakery products supplemented by banana peels. التوصيف البيوكميائي لبعض منتجات المخابز المدعمة بقشور الموز

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

Chemical and Biological Evaluation of Nutritional Characteristics of Egyptian Pecan

Evaluation of Chemical and Bioactive Components of Corn Silk Powder and its Application to Enhance Health and Improve The Nutritional Value of Egyptian Flat Bread

BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS

IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES

Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake

Quality Attributes of Cake Made with Green Banana Fruit Peels