Evaluation of Chemical and Bioactive Components of Corn Silk Powder and its Application to Enhance Health and Improve The Nutritional Value of Egyptian Flat Bread

Nutritional evaluation of different pasta prepared from quinoa and barley fraction D containing high β- glucan

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

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

Protective effect of Corn silk (Zea mays L.) on kidney and liver functions of rats