Dielectric and Physico-Chemical Techniques to Evaluate the Nutritional and Quality Characteristics of Fino Bread Fortified with Sunflower Meal

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

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

Nutritional and Biological evaluation of using Spirulina algae as anew source of protein

An attempt to use Moringa products as a natural nutrients source for Lettuce organically production

Boosting the nutritional value of stirred yogurt by adding nano-sized avocado seed powder and Lactobacillus acidophilus

Production and evaluation of some extruded food products using spirulina algae

Impact of Legume Ameliorating with Sulphur and Phosphorus on seed Protein, S-Amino Acids and P Content

Dietary Importance of Spirulina and its Efficacy Against sodium arsenite Toxicity in Rats

Phyco-biosynthesis of Chlorella-CuO-NPs and its Immobilization on Polyester/Cotton Blended Textile Waste Activated by Cellulase Enzymes for Application as Wastewater Disinfection