Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars

Effect of Blending Flax Seeds (Linum usitatissimum L.) on Tahena Quality

EFFECT OF SOME MICRONUTRIENTS ON THE CHEMICAL COMPOSITION OF SESAME SEEDS

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

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

The Effect of Addition Wheat Germ on Quality of Low Fat Cheese

Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder