Utilization of food industry by-products in producing high added value foods: a review

Utilization of Wastes Resulted From Juice Production in the Fortification of Some Bakery Products for the Protection of Cardiovascular Diseases

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

Utilization of horticultural by-products in functional foods preparation

Utilization of Why Milk in Preparation of Some Products High Nutritional Value Products

NUTRITIONAL EVALUATION, CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SOME FOOD PROCESSING WASTES

Nutritional evaluation of some complementary food mixtures for weaning stage

Production of Beverages with Nutritional Value for Some Sensitive Groups