Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread

Assessment of Plate Heat Exchanger Optimization in Soybean Milk Processing

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats

Production and Quality Evaluation of Cupcakes Enriched with Prebiotics

Using activated and Nano Silica as Adsorbent Materials for Filtration of Industrial Wastewater

Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits

Assessment of Quality Attributes and Storage Stability of Probiotic Yoghurt Enriched with Celery (Apium graveolens L.) and Dill (Anethum graveolens L.)

Comparative Study between Different Drying Methods Using Thin-layers of Mango Slices (Mangifera indica L.)

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

Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder