UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins

Effect of partial replacing of wheat flour with medicinal seeds / herbs powder on the quality characteristics of cake

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Production of high nutrients and antioxidans gluten and lactose- free cupcake using beetroot powder and coconut milk.

Biological Evaluation of Cupcake As Affected by Replacing Wheat Flour with Different Levels of Date Fiber

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

PHYSICOCHEMICAL, BIOLOGICAL, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF MANGO KERNELS AND ITS PROCESSED FLOUR