Utilization of Stevia Leaves Powder in Reduced Calorie Cake

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

USING UNTRADITIONAL SOURCES OF FIBER TO PREPARE CHOCOLATE CAKE

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

The preparation of healthy low calorie ice milk containing green coffee and Stevia

Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.