EFFECT OF SOME ENVIRONMENTAL FRIENDLYTREATMENTS ON WHEATSPECIFIC AND TECHNOLOGICAL QUALITY

Improving wheat flour properties for spaghetti processing using some improvers

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

A STUDY ON THE USE OF SOME NATURAL EXTRACTS AS ANTI- FUNGI TO PROLONG THE CONSERVATION OF WHEAT AND ITS PRODUCTS.

Environmental Impact of The Use of Some Eco-friendly Natural Fungicides to Resist Rust Disease in Wheat

Influence of Ozonation and Storage of Wheat Grains on Chemical Composition and Rheological Properties

CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS

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

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

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY