Chemical and biological evaluation of fortified biscuits with different concentrations of zinc or selenium

Selenium Nano-Biofortification under Soil Nutrient Deficiency: A Comparative Study between Green Bean and Pepper

SELENIUM ENRICHMENT OF BERSEEM PLANTS THROUGH FOLIAR AND SOIL APPLICATIONS.

Biofortification of <i>Stevia rebaudiana </i> (Bert.) Plant with Selenium

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

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

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

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

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds

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