Evaluation of Some Bakery Products Enriched with Purslane

Effect of adding chia and garden cress seeds on some baked products

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

Some Products Supplemented With Sunflower Seeds Powder as a Source of Oil and Protein

Utilization of black seeds meal for bakery products preparations

The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake

UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS

Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds

Effect of Adding Wheat Germ as a Fortifying Source of Vitamin E and Minerals on Quality of Sesame-Seed Sweet (Halawa Tahinia)

Biofertilizers Effects on Chemical Composition, Rheological, Organoleptic and Quality Attributes of Wheat Balady Bread