Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

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

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

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

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Physicochemical evaluation of carob pods (<i>Ceratonia siliqua</i> L.) powder and the effect of its addition on cupcake quality

Chemical, sensory characteristics and texture profile of cupcake enriched with different proportions of Samwah herb (Cleome droserifolia)