Main Subjects = Bakery and Pastry Research
Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine

Volume 3, Issue 2, March 2024, Pages 81-93

Wafaa Elfeky; Eman Mohamed; Hanan Hussien


Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Volume 3, Issue 2, March 2024, Pages 126-137

Amira Abd El-Salam; Hoda Hafez; Ahmed Khorshid


Production and Quality Evaluation of Cupcakes Enriched with Prebiotics

Volume 2, Issue 3, December 2023, Pages 55-67

Hanan A Hussien; Hayat Afify; Zeinab Shabib


Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

Volume 2, Issue 3, December 2023, Pages 111-122

wafaa z. el feky; Wafaa Galal; Eman Mohamed


Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

Volume 2, Issue 3, December 2023, Pages 135-144

Hanan A Hussien; Amira Omar; Mohammad, Abdulla


Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Volume 2, Issue 1, September 2023, Pages 50-63

Nada Abdullatif Shatat; Mona Khalil; Rania El-Gammal


Evaluation of Some Bakery Products Enriched with Purslane

Volume 2, Issue 2, September 2023, Pages 98-109

Ghada Ahmed; Marwa El Gazzar; Mahmoud Hashem; Wafaa Galal


Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses

Volume 2, Issue 2, September 2023, Pages 110-127

Mohamed Hosney; Eman, Salem; Dalia 01006921958 Dahab


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

Volume 1, Issue 2, March 2023, Pages 64-76

Shereen Lotfy Nassef; Mostafa Asael; Nadia Abdelmotaleb