Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

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" 1. Protein and dry gluten content of flour

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

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

الصفات الحسية لخبز القوالب المنتج من دقيق القمح المستبدل جزئياً بدقيق الذرة الرفيعة وتأثير بعض محسنات الدقيق عليها SENSORY CHARACTERISTICS AND INFLUENCE OF FLOUR IMPROVERS OF BLO

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

Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab

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

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS