Saadia M. Hashem

Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers

In the context of increasing interest in healthy and sustainable nutrition, the food industry is challenged to develop innovative products that combine high nutritional quality with consumer acceptance. Therefore, the present study aimed to investigate wheat germ (WG), pumpkin seeds (PS), and rice bran (RB) powders as...