Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

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

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Pearl Millet (Pennisetum glaucum L.) As Affected by Some Agricultural Treatments

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

Chemical and Nutritional Assessment of Burghul Grains )Triticum Durum L.)

Effect of Different Processing Methods on Glycemic Index(GI) of Value Based Products Added Barnyard Millet (Echinochloa frumentacea Link.)

NUTRITIONAL ASSESSMENT OF NEW SIX SCHOOL STUDENT FORMULAE BASED ON SOME CEREALS AND LEGUMES

Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes

The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra