Nutrients, Bioactive Compounds, and Antioxidant Activities of Garden Cress (Lepidium sativum L.) Seeds and Their Applications in Food Technology and Therapeutic Nutrition

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

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

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

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

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

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