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

Chemical and Biological Evaluation of Nutritional Characteristics of Egyptian Pecan

Chemical and Nutritional Evaluation of Banana Peels and Their Potential Use in Improving The Egyptian Balady Bread

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Protective effect of Corn silk (Zea mays L.) on kidney and liver functions of rats

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

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

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

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

Improving wheat flour properties for spaghetti processing using some improvers