Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Evaluation of the chemical and physical properties of buns fortified with some natural additives for schoolchildren

Evaluation of the effect of fortification with sepia,sardine and salmon as anti-osteoporotic on the general properties of bread rolls

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

PHYSICAL AND CHEMICAL PROPERTIES OF FOUR IMPORTED WHEAT TO EGYPT

Quality Evaluation of Pasta Made From Some Durum Wheat Cultivars in Egypt

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

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