Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods

Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

Dried (Zygophyllum coccineum L) powder as an additive agent to some bakery products and its effect on blood sugar

Effect of Alhagi Maurorum Powder (Camel Thorn) on Some Chemical and Sensory Properties of Toast Bread

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

Effect of Carob, Doum, and Cinnamon Powder on Blood Lipid Profile in Diabetic Rats

Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products