Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

Effect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)

Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

UTILIZATION OF DATE PALM POLLEN AS NATURAL SOURCE FOR PRODUCING FUNCTION BAKERY PRODUCT

Nutritional evaluation of extrusion snacks supplemented by date powders

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses