Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

Supplementation Effect of Purslane Seeds on Wheat Flour and Using it to Make Some Baked Products

Preparation and evaluation of noodles from some legumes powder

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

Development and Quality Analysis of Dried Vegetable Soup Enriched with Purslane Leaves and Seeds Powder

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

Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera)

Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS