Effect of Soybean Flour Supplementation and Cooking on proximate composition, minerals and Sensory evaluation of corn flour

COMPARATIVE ANALYSIS OF NUTRIENT CONTENT AND IN VITRO GAS PRODUCTION DIGESTIBILITY BETWEEN CORN AND SORGHUM PLANTS DURING DIFFERENT GROWTH STAGES

Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra

Assessment of Chemical Composition, Minerals and Amino Acid Content of Farmhouse Concentrate in Fermented Milk (laban zeer) Manufactured in Minia Province

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

Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

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

Influence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties

Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour