الفهرس Only 14 pages are availabe for public view
 |  | from | 221 |  |  |
| | | from | 221 | | |
Abstract
This study which aim to improve two kinds of bakery products pan bread and cup cake by using rich natural sources of pectin such as orange albedo layer, carrot and apple, or using apple pectin and citrus pectin and making different ratios of replacement to this materials with the two sorts of the used flour. Evaluating the outcome products chemically, physically, organolyptically, and biologically to know the possibility of how beneficial it will be in preventive cure meals to hypercholesterolemia.