Utilization of Prickly Pear Peels As Antioxidants, Dietary Fiber and Functional Ingredients for Production of A Healthy Yoghurt Drink

Using of Prickly Pear (Opuntia Spp.) Fruit Juice and Peels in Cookies Production

IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization