Biochemical characterization of some bakery products supplemented by banana peels. التوصيف البيوكميائي لبعض منتجات المخابز المدعمة بقشور الموز

Quality Of Some Types Of Cakes And The Economical Value

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

الاستفادة من قشور المانجو والموز لإنتاج الکيک

Chemical and Nutritional Evaluation of Banana Peels and Their Potential Use in Improving The Egyptian Balady Bread

Nutritional Evaluation of Cupcake Fortified with Carrot Powder and Sweet Potato Powder التقييم الغذائي للكب كيك المدعم بمسحوق الجزر ومسحوق البطاطا الحلوة

Chemical and Technological Studies on Mango Seed Kernels for Enhancing the Organoliptic and keeping quality of one bakery products.

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Technological and Chemical Studies on Bread Supplemented with Vegetables and Fruit waste

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