FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR

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

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

Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Production of functional Pan Bread from Mixture of Tiger Nut Flour, Milk Permeate and Hard Wheat Flour

Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD