Effect of Different Processing Methods on Glycemic Index(GI) of Value Based Products Added Barnyard Millet (Echinochloa frumentacea Link.)

The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

التقييم الکيميائي والحسي للسابليه وبلح الشام المدعم بدقيق الکينوا لمرضى حساسية الجلوتين

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Chemical and Nutritional Assessment of Burghul Grains )Triticum Durum L.)

Chemical composition and rheological properties of some gluten-free flour formulations

Physico-chemical composition, minerals content and sensory evaluation of psyllium husks toast bread التركيب الفيزيائي والمحتوي المعدني والتقييم الحسي لقشور السيليوم لخبز التوست