Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products

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

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

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

Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products

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

تحسين الجودة الغذائية لبعض الأغذية الشعبية المصرية (الکشرى) بإستخـدام المصـادر النباتيـة

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

تقييم الخصائص التغذوية والحسية لبعض المخبوزات المدعمة بمسحوق أوراق نبات الشيكوريا

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS