Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

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

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Enhancement of Functional Properties of Gluten-Free Bread

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

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.