Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Antimicrobial and antioxidant activities of phytic acid extracted from Wheat Bran

Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread

EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.

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

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

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

Optimizing the Antioxidant Activity of Solid State Fermentation Systems with <i>Pleurotus floridanus</i> and <i>Paecilomyces variotii</i> on Rice Straw

The effect of germination in barely on its chemical composition, nutritional value and rheological properties

Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation