Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Evaluation of biscuits prepared from wheat flour and substituted by different levels of doum (<i>Hyphaene thebaica</i>) flour

Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

الصفات الحسية والبيوكيميائية لبعض منتجات المخابز المدعمة ببذور السمسم منزوعة الدهن BIOCHEMICAL AND SENSORY QUALITIES OF BISCUIT ENHANCED WITH DEFATTED SESAME SEEDS (Sesamum indic

Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product