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

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

FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR

Production of functional Pan Bread from Mixture of Tiger Nut Flour, Milk Permeate and Hard Wheat Flour

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

Improving wheat flour properties for spaghetti processing using some improvers

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation

Evaluation of Chemical and Bioactive Components of Corn Silk Powder and its Application to Enhance Health and Improve The Nutritional Value of Egyptian Flat Bread