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

تطوير الخصائص الوظيفية والريولوجية لمنتجات المخابز من دقيق الذرة والعدس والحمص

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

EFFECT OF INCORPORATION OF CORN BYPRODUCTS ON QUALITY OF PAN BREAD FROM WHEAT FLOUR

FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR

Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates

Utilization of food industry by-products in producing high added value foods: a review

PHYSICAL CHARACTERISTICS OF WHEAT GRAINS

Optimizing Barley Flour Protein Extraction via Response Surface Methodology: Characterization and Anti-inflammatory Activity

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread