Chemical Composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

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

Treatment of Anaemia and Malnutrition by Shamy Bread Fortified with Spirulina, Quinoa and Chickpea flour

Evaluation of the chemical and physical properties of buns fortified with some natural additives for schoolchildren

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

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

Influence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread