ArticleSubstitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality
ArticleSubstitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality
ArticleEgyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products
ArticleEgyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products
ArticlePh. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt
ArticlePh. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt
ArticlePhysicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours
ArticlePhysicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours
ArticleInfluence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties
ArticleInfluence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties