Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Nutritional Evaluation of Fino Bread Prepared Using Cinnamon and Ginger Powder

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

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

Effect of adding chia and garden cress seeds on some baked products

Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread

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

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT

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