Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Improving wheat flour properties for spaghetti processing using some improvers

Evaluation of the effect of fortification with sepia,sardine and salmon as anti-osteoporotic on the general properties of bread rolls

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

Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food

Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

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

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS