UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

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

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

Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبس

Utilizing Papaya Wastes (Peels and Leaves) for The Development of Functional Biscuits with Promising Health Benefits

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Utilization of Date Seeds Flour as a Source of Functional Ingredient in Biscuits

Utilization of green pumpkin in processing some nutritional products

Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables