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

Utilization of black seeds meal for bakery products preparations

UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE

EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

Evaluation of some nectars supplemented with basil seeds

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

EFFECT OF BLACK CUMIN CAKE (NIGELLA SATIVA) ON SHEEP PERFORMANCE.