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

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

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Utilization of horticultural by-products in functional foods preparation

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

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

EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS