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

UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS

UTILIZATION OF OKARA MEAL AS A SOURCE OF PLANT PROTEIN IN BROILER DIETS.

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.

SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE

Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

Utilization of Proteinic Biopolymers: Current Status and Future Prospects

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

The Utilization of Wheat Germ in Burger Preparation