Chemical and biological evaluation of fortified biscuits with different concentrations of zinc or selenium

Improving wheat flour properties for spaghetti processing using some improvers

Evaluation of Sibia, Sardine and Salmon fish as Anti-osteoporotic Effect in Female Rats

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD

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

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

“Assessment and Evaluation of the Microbiological Safety Criteria in Some Food Products”

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

The Effect of ChiaSeeds (Salvia hispanica L.) on Osteoporosis of Ovariectomized Rats

Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food