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

Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value

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

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT

FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

الخصائص الحسية والکيمائية والوظيفية للخبز البلدى الناتج من تصنيع دقيق القمح مع خليط دقيق الدوم وجنين القمح

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.