EKB Journal Management System

Keywords = bread

Number of Articles: 40

1		أدوات صناعــة الخـــبز في مصر القديمة
	Articles in Press, Accepted Manuscript , Available Online from 28 January 2024
	رانية السيد إبراهيم
	View Article \| View on SCiNiTO

2		Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties
	Volume 2, Issue 3, December 2023, Page 158-177
	Seham Gebreil; Mohamed Mohamed
	View Article \| PDF 787.12 K \| View on SCiNiTO

3		Benefiting from the essential oil extracted from the leaves of the camphor tree (Cinnamomum camphora L.) as a food preservative.
	Volume 4, Issue 2, December 2023, Page 1-14
	Ghada H.H. Ismaiel
	View Article \| PDF 853.68 K \| View on SCiNiTO

4		Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread
	Volume 44, Issue 2, June 2023, Page 135-145
	Mohamed G. E. Gadallah; Ali A. Aljebreen
	View Article \| PDF 365.76 K \| View on SCiNiTO

5		تقييم النشاط المضاد للتقرح والمضاد للأكسدة للشيتوزان فى الفئران المصابة بالقرحة الناجمة عن الإيثانول
	Volume 33, Issue 01, January 2023, Page 129-143
	نجلاء الشيخ; مي بكر
	View Article \| PDF 753.92 K \| View on SCiNiTO

6		تقييم الخصائص الحسية والکيميائية والفيزيائية للخبز المحضر من دقيق الفاصوليا البيضاء والشوفان وتأثيرة على الفئران المصابة بالسمنة
	Volume 8, Issue 42, September 2022, Page 1211-1239
	منال محمد السيد محمد شحاتة
	View Article \| PDF 1.24 MB \| View on SCiNiTO

7		The religious and societal importance of bread ovens inside the temples of the new kingdom
	Volume 2, Issue 2, July 2022, Page 190-202
	Hany Hamdy Mohamed Aish; Magdi Fekri; Prof. Dr. Hebatallah Sobhy Ibrahim; Maher Hammam Mohamed
	View Article \| PDF 720.33 K \| View on SCiNiTO

8		Effect of Alhagi Maurorum Powder (Camel Thorn) on Some Chemical and Sensory Properties of Toast Bread
	Volume 8, Issue 2, April 2022, Page 810-830
	Awad -Allah; U. E. Mostafa; I.M, Abd El-Razik; W. K. Abou El Ahmed
	View Article \| PDF 581.25 K \| View on SCiNiTO

9		الخصائص الغذائية والحسية للخبز المسطح المحضر من بذور الحلبة ونخالة الأرز وتأثيرة على الفئران المصابة بارتفاع نسبة الکوليسترول في الدم
	Volume 8, Issue 39, March 2022, Page 351-380
	منال محمد السيد محمد شحاتة; حنان السيد
	View Article \| PDF 1.29 MB \| View on SCiNiTO

10		دراسات تکنولوجية وکيميائية على الخبز المدعم بمسحوق بعض الخضروات
	Volume 32, Issue 1, January 2022, Page 76-93
	ناهد محمد; إسراء عواد; أسماء عبدالله; اکمل جاب الله
	View Article \| PDF 1.39 MB \| View on SCiNiTO

11		Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour
	Volume 46, Issue 2, December 2021, Page 219-230
	H. E. Ahmed; H. Y. Yousef; Z. A. Nofa; Z. H. Saad
	View Article \| PDF 736.16 K \| View on SCiNiTO

12		The Offering Table of Ḫwyʽз from the Twelfth Dynasty (RC-2990)
	Volume 38, Issue 1, 2021, Page 149-164
	إيهاب جميل
	View Article \| PDF 1.11 MB \| View on SCiNiTO

13		تأثير نسب مختلفة من مسحوق جذور الاشوجندا علي الفئران المصابة بالسکري
	Volume 7, Issue 35, July 2021, Page 1239-1272
	رشا عرفه
	View Article \| PDF 1.06 MB \| View on SCiNiTO

14		RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY
	Volume 48, Issue 4, July and August 2021, Page 1055-1067
	Ali Iskander; K. M. Elsahy; M. Namir
	View Article \| PDF 1.17 MB \| View on SCiNiTO

15		Utilization of Coffee Husks to Prepare Functional Products
	Volume 8, Issue 1, 2021, Page 19-28
	Mohamed F. Serag El-Din and Hayam A. Elsawy
	View Article \| PDF 273.52 K \| View on SCiNiTO

16		تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية
	Volume 24.1, Issue 1, March 2021, Page 103-117
	خالد ناصر حميد
	View Article \| PDF 1.29 MB \| View on SCiNiTO

17		Shelf life and Nutritional Properties of Bread Fortified with Dried Carrot Powder
	Volume 36, Issue 2, 2020, Page 129-148
	Nareman S. Eshak
	View Article \| PDF 289.02 K \| View on SCiNiTO

18		Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread
	Volume 51, Issue 1, March 2020, Page 66-78
	A. .S Abdel - Gawad,; Mohamed R. A. Rashwan; M.A. H . Hefny
	View Article \| PDF 693.16 K \| View on SCiNiTO

19		Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality
	Volume 44, Issue 1, June 2019, Page 112-118
	A. E. Hegazy; M. S. Ammar
	View Article \| PDF 871.33 K \| View on SCiNiTO

20		Crop Performance and Fruit Physicochemical Properties and Nutri-tional Components of Pumpkin (Cucurbita moschata) Cultivated at Different Density
	Volume 50, Issue 1, March 2019, Page 125-148
	A. G. Haridy; Manal A.M. Hassan
	View Article \| PDF 7.4 MB \| View on SCiNiTO

21		دراسة الجودة التخزينية للخبز المدعم بمستويات مختلفة من مسحوق اليانسون
	Volume 29, Issue 1, January 2019, Page 107-128
	ثناء جودة
	View Article \| PDF 969.63 K \| View on SCiNiTO

22		Stela No.370 in the Antiquities' Storeroom of Arab El-Hisn at El-Matariya
	Volume 30, Issue 116, January 2019, Page 2085-2117
	Gihan Roshdy Mohamed
	View Article \| PDF 1.28 MB \| View on SCiNiTO

23		نشر قرص دائري محفوظ بالمتحف المصري
	Volume 20, Issue 1, January 2019, Page 358-372
	نجوى عبد النبي عبد الرحمن
	View Article \| PDF 1.19 MB \| View on SCiNiTO

24		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
	View Article \| PDF 440.99 K \| View on SCiNiTO

25		Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.
	Volume 03, Issue 3, 2018, Page 77-90
	A. S. Abdel-Gawad; M. K. E. Youssef; S. H. Abou-Elhawa; Asmaa M. Abdel-Rahman
	View Article \| PDF 1.15 MB \| View on SCiNiTO
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