Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

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

Chemical, nutritional, antioxidant and sensory properties of biscuit made from wheat, white bean and carrot composite flour

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Utilization of orange peel and their various natural extracts as valuable food additives in production of crispy waffle

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

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

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp