EFFECTS OF OA‌‌‌T AND BARLEY ON SOME BIOCHEMICAL PARAMETERS IN HYPERGLYCEMIC RATS AND THEIR EFFECTS ON PROPERTIES OF DOUGH AND BAKED BREAD

Evaluation of Technological and Antihyperglycemic Effects of Pan Bread Enriched with Okra Pod Waste on Diabetic Male Rats

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

الخصائص الغذائية والحسية للخبز المسطح المحضر من بذور الحلبة ونخالة الأرز وتأثيرة على الفئران المصابة بارتفاع نسبة الکوليسترول في الدم

The effect of oat products fermented by probiotic bacteria on the blood biochemical parameters in experimental rats

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

Blood Sugar; Lipid Profile and Bone Health of Obese Diabetic Rats fed on Bread Supplemented with Chia and Quinoa Flours

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

تقييم الخصائص الحسية والکيميائية والفيزيائية للخبز المحضر من دقيق الفاصوليا البيضاء والشوفان وتأثيرة على الفئران المصابة بالسمنة

EFFECT OF BALADY AND IMPORTED CHICKPEA ON BLOOD GLUCOSE AND LIPID PROFILE OF DIABETES RATS