CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD

SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

Bioactive Profiles and Antioxidant Activities of Some Spices and Aromatic Herbs and Their Impact on Shelf Life of Toast Bread

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

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

BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER