Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

EFFECT OF DIFFERENT TECHNOLOGICAL PROCESSING METHODS ON THE QUALITY AND SHELF-LIFE OF MAIZE BREAD

ENHANCEMENT OF SENSORY PROPERTIES, NUTRITIVE VALUE AND SHELF-LIFE OF EL-SHAMEY HOME-MADE BREAD BY USING SOME DAIRY BY PRODUCTS

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.

TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES