TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

PHYSICAL AND MECHANICAL PROPERTIES OF WHEAT GRAIN AFFECTED BY DIFFERENT STORAGE METHODS

Impact of Storage Methods and Periods on Physical, Biological, Chemical Characters and Nutritional Value of Yellow Maize Grains

EFFECT OF INCORPORATION OF CORN BYPRODUCTS ON QUALITY OF PAN BREAD FROM WHEAT FLOUR

STUDY THE EFFECT OF SOME ENGINEERING FACTORS ON THE QUALITY OF WHEAT UNDER DIFFERENT STORAGE CONDITIONS

EFFECT OF STORAGE CONDITION AND PACKAGING MATERIAL ON INCIDENCE OF STORAGE FUNGI AND SEED QUALITY OF MAIZE GRAINS

EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD