Production of High Nutritional Value Cupcakes for Primary Stage Children

Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

Biological Evaluation of Cupcake Treated with Hawthorn Leaves on Diabetic Rats

Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding

EFFECT OF AQUEOUS EXTRACT OF SAGE AND MARJORAM ON CHRONIC KIDNEY PATIENTS.

Chemical, sensory characteristics and texture profile of cupcake enriched with different proportions of Samwah herb (Cleome droserifolia)

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

Preparing New Beverage from Moringa oleifera Leaves