Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread

Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality

Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality