EKB Journal Management System

Keywords = bread

Number of Articles: 40

26		Identified SSR Marker Linked to Leaf, Stripe and Steam Rust Resistance Genes in Some High Yield Potential Bread and Durum Wheat varieties
	Volume 56, 4th ICBAA, 2018, Page 401-410
	Hoda El-Gharbawy
	View Article \| PDF 710.1 K \| View on SCiNiTO

27		التأثير الوقائي المحتمل للصمغ العربي على الفئران المصابة بقرحة المعدة الناجم عن الکحول الإيثيلي
	Volume 28, Issue 1, January 2018, Page 69-79
	هبة يوسف; فاطمة سيف
	View Article \| PDF 876.76 K \| View on SCiNiTO

28		Antiulcer protective activity of gum Arabic (Acacia Senegal) in adult rats
	Volume 49, Issue 1, November 2017, Page 1-28
	Abeer Khedr
	View Article \| PDF 1.46 MB \| View on SCiNiTO

29		Effect of Feeding Psyllium Husk (Plantago Ovata) Herbs on Rats suffering from Hyperglycemia
	Volume 3, Issue 1, January 2017, Page 564-591
	Mona Y. A. Mostafa
	View Article \| PDF 576.46 K \| View on SCiNiTO

30		Utilization of Different Seedss for Production Multigrain Pan Bread
	Volume 8, Issue 1, January 2017, Page 9-16
	M. R. Youssif; Gehan A. Ghoneim
	View Article \| PDF 273.56 K \| View on SCiNiTO

31		UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES
	Volume 7, Issue 2, February 2016, Page 107-117
	Nahla S. Zidan; Mervat E. Eldemery
	View Article \| PDF 760.35 K \| View on SCiNiTO

32		IMPROVE THE NUTRITIONAL VALUE OF BREAD BY USING IRON- RICH FOOD
	Volume 31, Issue 31, 2015, Page 1-15
	Dina H.EL Bushuty
	View Article \| PDF 1.11 MB \| View on SCiNiTO

33		CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS
	Volume 6, Issue 7, July 2015, Page 481-499
	A. A. El-Refai; Gehan A. Ghoniem; N. A. El-Boraey; S. H. Shetti
	View Article \| PDF 582.5 K \| View on SCiNiTO

34		EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .
	Volume 5, Issue 12, December 2014, Page 919-942
	T. T. El-sisy; Jehan Ali B.; M. S. Masoud
	View Article \| PDF 758.49 K \| View on SCiNiTO

35		EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD
	Volume 5, Issue 7, July 2014, Page 481-490
	M. T. Shalaby; M. A. Abo-Rya; Al-Zahraa M. Motawei
	View Article \| PDF 456.78 K \| View on SCiNiTO

36		ACCURATE QUANTIFICATION OF FUNGAL GROWTH IN BREAD BY USING SPECTRAL ANALYSIS
	Volume 5, Issue 1, January 2014, Page 33-44
	Noha El-Morsy; S. M. Mokhtar; Kh. M. Youssef
	View Article \| PDF 581.67 K \| View on SCiNiTO

37		Tocotrienols: Occurrence, Chemistry and Functions in Food
	Volume 9, Issue 1, June 2012, Page 33-38

	View Article \| View on SCiNiTO

38		EFFECT OF OKARA ADDITION ON BREAD QUALITY
	Volume 34, Issue 12, December 2009, Page 11147-11155
	A. A. Yaseen; A. A. Shouk; Ferial M. Abousalem
	View Article \| PDF 718.41 K \| View on SCiNiTO

39		Evaluation of Food Rationing and Subsidy Program
	Volume 39, Issue 3, July 2009, Page 518-536
	Sally Ezzat
	View Article \| PDF 287.97 K \| View on SCiNiTO

40		Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast
	Volume 4, Issue 2, December 2007, Page 1-10

	View Article \| View on SCiNiTO
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