Production of high nutritional value crackers from some processed vegetables

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products

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

Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

Effect of Alhagi Maurorum Powder (Camel Thorn) on Some Chemical and Sensory Properties of Toast Bread

EFFECT OF NATURAL ADDITIONS FROM MARJORAM AND PUMPKIN SEEDS ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese