Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Physicochemical evaluation of carob pods (<i>Ceratonia siliqua</i> L.) powder and the effect of its addition on cupcake quality

Evaluation of Some Bakery Products Enriched with Purslane

Preparation and evaluation of noodles from some legumes powder

Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

Utilization of Coffee Husks to Prepare Functional Products

Utilization of Some Fruits and Vegetables Pulp in Processing (Sheets’ Sweets Pieces) Products.