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

Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles

Utilization of black seeds meal for bakery products preparations

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

Properties of Noodles Fortification with Turnip Leave powder

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

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

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds