Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

UTILIZATION OF DATE PALM POLLEN AS NATURAL SOURCE FOR PRODUCING FUNCTION BAKERY PRODUCT

Effect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)

Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products

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

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

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

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS