EKB Journal Management System
Keywords = cookies
Number of Articles: 25
1

NUTRITIONAL AND MICROBIAL EVALUATION OF COOKIES PRODUCED FROM CANARY MELON (Cucumis melo) SEED AND WHEAT FLOUR BLENDS

Volume 39, Issue 2, June 2024, Page 23-35
2

تأثيرات مكملات مسحوق قشرالبيض على الصفات الغذائيةوالميكروبيولوجيةوالحسية للكوكيز

Volume 11, Issue 20, December 2023, Page 1-25
سهير فوزي محمد علام
3

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

Volume 2, Issue 3, December 2023, Page 135-144
Hanan A Hussien; Amira Omar; Mohammad, Abdulla
4

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
5

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

Volume 2, Issue 3, July 2023, Page 59-68
Mousa Abdo Salem; Samieh Bedir Selem; Ahmed Mohamed Sorour; Mohamed Ahmed El bana
6

IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES

Volume 50, Issue 4, July and August 2023, Page 515-528
Mariam Magdy; Sohir M.E. Elsaeidy; M.N. El-Nemr
7

Using Lemongrass in Functional Food Production

Volume 44, Issue 2, June 2023, Page 237-240
Sherine Shawky Fayad; Mohamed E. A. Nasser
8

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

Volume 65, Issue 10, October 2022, Page 471-479
Nadia A.E. Salama; Youssef M. Riyad; Essam R. Ghonem
9

Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning

Volume 60, Issue 1, March 2022, Page 85-94
10

Utilization of Whole Oat Grains in Cookies Processing for Secondary School Girls in El Mansoura City, El- Dakahliea Egypt

Volume 12, Issue 11, November 2021, Page 289-293
Asmaa S. M. Alsedik; M. T. Shalaby; Rania E. Elgammal; Alzahraa M. Motawei
11

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

Volume 49, Issue 2, 2021, Page 187-198
Hasnaa Abotaleeb; Rasha Mahmoud Arafa
12

تقييم جودة الکوکيز المحضر من بذور حب الرشاد وثمار الحرنکش وتأثيرة على انيميا نقص الحديد في الفئران

Volume 7, العدد 34, May 2021, Page 951-984
منال محمد السيد محمد شحاتة
13

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

Volume 72, Issue 1, January 2021, Page 13-22
Jermine S. Fahim; Nadia M. Abd El-Moteleb; Hanan A. Hussien
14

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Volume 11, Issue 2, February 2020, Page 65-73
M. M. Rabie; Faten Y. Ibrahim; M. R. G. Youssif; Nora M. Ezz El-Ragal
15

Nutritional Evaluation of Roselle (Hibiscus sabdariffa L.) and its Application in Biscuit Supplementation

Volume 27, Issue 5, December 2019, Page 2563-2572
walaa mohamed El sayed
16

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder

Volume 10, Issue 3, March 2019, Page 53-60
I. S. Ashoush; Samar M. Mahdy
17

PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER

Volume 95, Issue 4, December 2017, Page 1681-1694
WAFAA T. SAEED; ZAHRAT EL-OLA M. MOHAMED
18

Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies

Volume 8, Issue 3, March 2017, Page 137-143
Eman A. Mahmoud
19

SUBSTITUTING SUCROSE USING STEVIOSIDE AND REBAUDIOSIDE A IN COOKIES AND HIBISCUS BEVERAGE

Volume 5, Issue 1, April 2016, Page 15-26
Mohamed A. Hassan; Samir I. Ghoneim; Mohamed A.S. Abdel-Samie; Ahmed A. Moursy
20

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Volume 36, OCTOBER- DECEMBER, December 2015, Page 297-302
Haneen Hamed Saleh Mouminah
21

Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

Volume 1, Issue 1, January 2013, Page 1-12
Abdel-Samie S.
22

Tocotrienols: Occurrence, Chemistry and Functions in Food

Volume 9, Issue 1, June 2012, Page 33-38
23

Fat Replacers and Their Applications in Food Products: A Review

Volume 4, Issue 1, June 2007, Page 29-44
24

QUALITY COMPARISON BETWEEN COOKIES MADE ON A LABORATORY-SCALE LEVEL FROM SNABLE WHEAT FLOUR AND FROM RESEARCH-32 WHEAT FLOUR CULTIVATED LOCALLY IN YEMEN

Volume 13, Issue 1, March 2005, Page 141-157
25

QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.

Volume 82, Issue 2, July 2004, Page 763-779
AMAL A. EL-HOFI; HENAR A. SELEEM; SOHER N. ABDEL-RAHMAN