Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Chemical Composition, Bioactive and Phenolic Compounds in three Varieties of Annona Fruit Grown in Egypt

Production of functional bakery products supplemented with moringa leaves powder

The phytochemical composition, anti-microbial and in vitro cytotoxic activities of green and ripe banana pulps

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder