Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

PHYSICOCHEMICAL AND COOKING QUALITY CHARACTERISTICS OF NEW EGYPTIAN RICE VARIETIES

Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt

Evaluation of Some New Durum Wheat Genotypes in Egypt

Evaluation of Some Egyptian Bread Wheat (Triticum aestivum) Cultivars under Salinity Stress

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

Influence of Milling Time on Physical Properties and Proximate Chemical Composition of Some Egyption Rice Cultivars

PHYSICAL AND CHEMICAL PROPERTIES OF FOUR IMPORTED WHEAT TO EGYPT

EVALUATION OF SOME DURUM WHEAT CULTIVARS IN THE NEWLY RECLAIMED SANDY SOILS IN MIDDLE EGYPT