Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

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

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

الصفات الحسية والبيوكيميائية لبعض منتجات المخابز المدعمة ببذور السمسم منزوعة الدهن BIOCHEMICAL AND SENSORY QUALITIES OF BISCUIT ENHANCED WITH DEFATTED SESAME SEEDS (Sesamum indic

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Influence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds

EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION