Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

Production of functional Pan Bread from Mixture of Tiger Nut Flour, Milk Permeate and Hard Wheat Flour

Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

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

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

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

Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour