Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds

Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish

SEED SPROUTS, A PHARAOH'S HERITAGE TO IMPROVE FOOD QUALITY

Utilization of amaranth as a fat replacer and germinated red beans to prepare low-fat beef burgers with a long shelf life storage period

Effect of Replacing Soybean Flour by Germinated Quinoa Flour on the Physicochemical Characteristics of Vegan Burgers and Biological Activities in Diabetic Rats

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

ORGANIC PEA SPROUT IN DOOR TO IMPROVE PIE QUALITY

Using Okara Powder as a Fiber Source in Beef Burger

PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE