ArticlePhysicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products
ArticlePhysicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products
ArticleBIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER
ArticleBIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER
ArticleUTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS
ArticleUTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS
ArticlePhysicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours
ArticlePhysicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours
ArticleInfluence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour
ArticleInfluence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour
ArticleChemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition
ArticleChemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition
ArticleEFFECT OF NATURAL ADDITIONS FROM MARJORAM AND PUMPKIN SEEDS ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD
ArticleEFFECT OF NATURAL ADDITIONS FROM MARJORAM AND PUMPKIN SEEDS ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD
ArticleComposite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity
ArticleComposite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity