Production of functional Pan Bread from Mixture of Tiger Nut Flour, Milk Permeate and Hard Wheat Flour

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

Production of synbiotic labneh using papaya’s pulp fibers powder and Probiotic bacteria

Impact of tiger nut flour as a prebiotic and thickener agent on bio-yoghurt drink

Biofuel production from pasta cooking wastes using <i>saccharomyces cerevisia</i>

Production and evaluation of some extruded food products using spirulina algae

Enhancement of Nutritional and Functional Characteristics of Noodles Formulated with Spinach Leaves and Sugar Beet

Improving wheat flour properties for spaghetti processing using some improvers

Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat