EKB Journal Management System
Keywords = farinograph
Number of Articles: 14
1

تقييم الخصائص التغذوية والحسية لبعض المخبوزات المدعمة بمسحوق أوراق نبات الشيكوريا

Volume 9, Issue 49, November and December 2023, Page 641-670
نيفين احمد الوردانى
2

The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough

Volume 50, Issue 2, 2022, Page 269-281
Dalia R Hassan
3

Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread

Volume 12, Issue 10, October 2021, Page 259-271
M. A. Abo Raya; H. A. Fahmy; Rania Elgamal; Shimaa A. A. ElBendary
4

Rheological Assessment of Different Bread Wheat Genotypes Induced via radiation and Hybridization

Volume 53, Issue 4, October 2020, Page 112-121
Mohamed Abdelrazek Abdelaleem; Khaled Foad Al-azab
5

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

Volume 57, Issue 2, 2019, Page 375-382
ALI M. Al-Mahturi
6

EFFECT OF FOLIAR APPLICATION OF SOME NUTRIENTS ON MAIZE EARS ROT DISEASE, SYNTHASE OF ANTI-DEFENSE COMPOUNDS, QUALITY OF MAIZE GRAINS AND BREAD

Volume 45, Issue 6, November 2018, Page 2389-2408
Gamal A. A. Farahat; N. H.H. Salama; M. A. El-Bana; S. G. Arafa
7

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

Volume 45, Issue 1, January 2018, Page 261-269
Omnia H. Darwish; A. M. Rabie; Madiha A. El-Shewy; Hanan S. Shalaby
8

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

Volume 50, Issue 1, December 2017, Page 144-169
Mona Mostafa
9

Evaluation of Some New Durum Wheat Genotypes in Egypt

Volume 45, Issue 1, 2017, Page 155-163
10

Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour

Volume 47, Issue 2, November 2016, Page 1-22
Mahmoud S. Hassan Hassan; Mohamed Aly; Mahmoud Bekheet
11

RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER

Volume 2, Issue 2, July 2016, Page 455-479
Hanaa F. El-Mehiry; Afaf Haniem M. Ramadan; Madiha M. Abd El-Hay
12

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Volume 11, Issue 2, 2014, Page 1-14
13

NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT

Volume 3, Issue 9, September 2012, Page 481-506
W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr
14

STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING

Volume 32, Issue 12, December 2007, Page 10129-10138