Biological Evaluation of Cupcake As Affected by Replacing Wheat Flour with Different Levels of Date Fiber

EVALUATION OF PAN BREAD AND PIES MADE BY PARTIAL SUBSTITUTION WITH DATES SYRUP (DIBS)

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

EVALUATION OF BALADY BREAD CHARACTERISTICS PREPARED FROM WHEAT FLOUR FORTIFIED WITH TWO DIFFERENT IRON FORTIFICANTS

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS

UTILIZATION OF DATE PALM POLLEN AS NATURAL SOURCE FOR PRODUCING FUNCTION BAKERY PRODUCT

EVALUATION OF BALADY BREAD MADE WITH SOUR DOUGH COMPARED TO THAT MADE BY BAKERY YEAST

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS