Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties

Chemical and Technological Studies on Mango Seed Kernels for Enhancing the Organoliptic and keeping quality of one bakery products.

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds

Chemical and technological studies on some formula from seeds and beans دراسات كيميائية وتكنولوجية على بعض تركيبات البذور والحبوب

الصفات الحسية والبيوكيميائية لبعض منتجات المخابز المدعمة ببذور السمسم منزوعة الدهن BIOCHEMICAL AND SENSORY QUALITIES OF BISCUIT ENHANCED WITH DEFATTED SESAME SEEDS (Sesamum indic

NUTRITIONAL PROPERTIES OF SOME FUNCTIONAL CEREALS’ EXTRACTS AND FRUIT JUICES

CHEMICAL AND MICROBIAL STUDY OF MANGO AND APRIOT KERNELS SEEDS AND ITS EFFECT IN THE BEEF BURGER PRODUCTS

Technological and economical studies on production of date powder and paste from some low quality Egyptian dates

EFFECT OF NATURAL ADDITIONS FROM MARJORAM AND PUMPKIN SEEDS ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD

Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products