Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder

UTILIZATION OF TOMATO POMACE AND ORANGE PEEL POWDERS WITH WHEAT FLOUR FOR THE PRODUCTION OF CAKES

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

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

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Utilization of orange peel and their various natural extracts as valuable food additives in production of crispy waffle

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS