THE ROLE OF PHYTASE ON THE QUALITY OF THREE TYPES OF EGYPTIAN BREADS

The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing

EFFECT OF FUNGAL PHYTASE ON DEGRADATION OF THE PHYTIC ACID DURING FALAFEL PREPARATION

PRODUCTION OF LOW PHYTIC ACID WEANING FOODS BASED ON WHEAT GRAINS: II - EVALUATION OF PRODUCED NOVEL WEANING FOOD IN COMPARISON WITH COMMERCIAL PRODUCTS

CHARACTERIZATION OF PHYTASES FROM CEREAL GRAINS AS AFFECTED BY SOAKING AND GERMINATION PROCESSES AND SOME METALS IONS

STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING

PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

CHARACTERIZATION OF PARTIALLY PURIFIED PHYTASE FROM RICE BRAN