Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

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

THE ROLE OF PHYTASE ON THE QUALITY OF THREE TYPES OF EGYPTIAN BREADS

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

Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer

Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods

Chemical and Nutritional Evaluation of Banana Peels and Their Potential Use in Improving The Egyptian Balady Bread

EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD