Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Production of High Nutritional Value Cupcakes for Primary Stage Children

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

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

Nutritional Evaluation of Cupcake Fortified with Carrot Powder and Sweet Potato Powder التقييم الغذائي للكب كيك المدعم بمسحوق الجزر ومسحوق البطاطا الحلوة

Production of high nutrients and antioxidans gluten and lactose- free cupcake using beetroot powder and coconut milk.

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

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