Keywords = Wheat Flour
Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Volume 66, Issue 8, August 2023, Pages 411-423

10.21608/ejchem.2022.165258.7066

Hend Mahmoud Abozeid; Ahmed S Hussein; nefisa A hegazy; Abd alla Saleh Ammar; Youssef Mostafa Riyad


Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Volume 66, Issue 7, July 2023, Pages 633-644

10.21608/ejchem.2022.162220.6979

Hend Mahmoud Mahmoud; Abd alla Saleh Ammar; Youssef Mostafa Riyad; Ahmed Said Hussein; nefisa Abbas hegazy


The Impact of Inulin and Chia Mucilage on Biscuit Formula as a Fat Replacer

Volume 66, Issue 5, May 2023, Pages 261-271

10.21608/ejchem.2023.194048.7611

Lamya Abdalla Abdalla; Shahinaz Helmy; Youssef Mostafa Riyad


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

Volume 65, Issue 5, May 2022, Pages 455-466

10.21608/ejchem.2021.94355.4441

Ahmed S Hussein; Maha Saber; Eitedal Daoud; Moetazza Alshafei; Yasmine Ziada; Ahmed Gamal; Hanan Ezelarab; Lobna Saber; Mohamed Ahmed Naeem; Ehab Kamal


Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

Volume 65, Issue 4, April 2022, Pages 569-578

10.21608/ejchem.2021.98862.4600

Mohamed Tawfeek Fouad; Ahmed S Hussein; Moustafa Ahmed El-Shenawy