EFFECTS OF STABILIZED (RICE BRAN , DEFATTED RICE BRAN AND RICE BRAN OIL) ON SERUM LIPID PARAMETERS AND BLOOD GLUCOSE LEVELS IN RATS

Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

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

TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT.

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

EFFECT OF FEEDING ON SOME DIETARY FIBERS FOR REDUCING BLOOD CHOLESTEROL

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

EFFECT OF PARTICLES SIZE OF SOME CEREAL BRANS ON THE QUALITY OF HIGH FIBER BALADY BREAD

EFFECT OF FEEDING WITH RICE BRAN OIL ON HYPOCHOLESTEROLEMIC ACTIVITY IN RATS

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