Utilization of millet for the preparation of high nutritional foods for gluten allergy Patients

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

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

Using Amaranth and Psyllium for Bread Production

Production of free-gluten bread from some cereal crops

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

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