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Volume & Issue: Volume 4, Issue 1, June 2024 
Number of Articles: 5
Main Subjects
Bakery and Pastry Research 1
Food and Nutrition research 3
Oil and Fat technology 1
Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production

Pages 1-15

Mohamed A. Salama; Mohamed E. Abdin; Mohamed N. Saleh; Walid S Abd El-Baset; Elsayed A.A. Hendawy; Awatif I. Ibrahim

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Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Pages 16-34

Heba A. Barakat; Nahed L. Zaki; Naglaa A. Shedeed

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  • PDF 1.78 M
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Using Amaranth and Psyllium for Bread Production

Pages 35-48

Neveen A.M Arfa; Khalid R. Elbassiony

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  • PDF 1.48 M
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Evaluation of Vermicelli with High Nutritional Value

Pages 49-63

Nasra A. Abd-ELHAK; Dalia M. ElSheikh; Hanan A. Hussien

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Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Pages 64-72

Amira M.A. Abd El-Salam; Esamt S. Mohamed; Hanan A. Hussien

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  • PDF 1.32 M
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Volume 9 (2025)
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Volume 7 (2025)
Volume 6 (2024)
Volume 5 (2024)
Volume 4 (2024)
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Volume 3 (2024)
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