Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt" 4. Bread Sensory Panel and Stalling Test

Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt

Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War

Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products