Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

Effect of adding chia and garden cress seeds on some baked products

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

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

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

Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles

Improving the Quality of Wheat Rusk using Chia Seeds (Salvia hispanica L.)

Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake