EKB Journal Management System
Keywords = toast bread
Number of Articles: 8
1

Physico-chemical composition, minerals content and sensory evaluation of psyllium husks toast bread التركيب الفيزيائي والمحتوي المعدني والتقييم الحسي لقشور السيليوم لخبز التوست

Volume 7, Issue 21, April 2024
آيه محمد فضل; hend Mohamed; Soad Omer
2

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

Volume 15, Issue 2, February 2024, Page 21-27
Rahma M. Fathi; M. M. Rabie; Rania E. El-Gammal
3

التأثير الريولوجي والحسي لخليط دقيق بذور الكتان والحمص على منتجات بدقيق القمح

Volume 9, Issue 48, September and October 2023, Page 131-161
زينب شلابى شعراوى الروبى; محمود فرحان حسين; فوزية محمد الغزالى; ريهام جادالرب عبد الصبور; رجاء احمد صديق
4

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Volume 73, Issue 4, October 2022, Page 55-66
Shereen L. Nassef; Gamal S. El-Hadidy; Adley S. Abdelsattar
5

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE

Volume 49, Issue 1, January and February 2022, Page 41-56
Mariam M.A. Abd El-Naby; S.E. Elnemr; S.M. Aboelmaaty; Sabah M. Moner
6

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

Volume 36, Issue 3, December 2021, Page 1-21
Nahla S Zidan
7

Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread

Volume 48, Issue 1, 2020, Page 27-40
khaled abdelhamed Selim; Waleed Badawy; Iryna Smetanska
8

التقييم الغذائي لخبزالتوست المدعم بمسحوق قشور ونوى المانجو

Volume 24, Issue 3, July 2014, Page 145-170
ريهام عبد السميع