Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids

Flaxseed Characteristics and Using Cake Mucilage in Pan Bread

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value

Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes

Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant