Bioactive Compounds of Flaxseed as Natural Antioxidants and Anticancer

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

Utilization of millet for the preparation of high nutritional foods for gluten allergy Patients

Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates

Using Amaranth and Psyllium for Bread Production

Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread

SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

Oilseeds Dietary Fiber and Their Health Benefits

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS

Treatment of Anaemia and Malnutrition by Shamy Bread Fortified with Spirulina, Quinoa and Chickpea flour