Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur

Assessment of Chemical Properties of Raw, Germi-nated Barley Grains, Talbina, and Biscuits En-riched with Talbina.

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

Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

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

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product

Effect of The Chemical Composition of some Prepared Traditional Dishes from Samh Flour (Msembrythemum Forsskali Hochst(on Glycemic Index (GI)

Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

Quality Evaluation of Pasta Made From Some Durum Wheat Cultivars in Egypt