Nutritional evaluation of different pasta prepared from quinoa and barley fraction D containing high β- glucan

تطوير الخصائص الوظيفية والريولوجية لمنتجات المخابز من دقيق الذرة والعدس والحمص

The Effects of Quinoa and Chickpeas Flours on the Physical, Chemical, Functional and Sensorial properties of Tarhana Soup

NUTRITIONAL PROPERTIES OF SOME FUNCTIONAL CEREALS’ EXTRACTS AND FRUIT JUICES

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

Sensory evaluation of fortified biscuits with different types of chickpea flour

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food

تعزيز خصائص الخبز والمقرمشات المدعمة بقشور الفاکهة (الرمان - الموز - التين الشوکي)

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder