EKB Journal Management System
Keywords = pasta
Number of Articles: 7
1

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
2

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Volume 50, Issue 2, 2022, Page 283-297
Mahmoud Abd Al-Galil Rozan; Tahany El-Shshtawy; Esmail Galal Boriy
3

Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

Volume 65, Issue 4, April 2022, Page 569-578
Mohamed Tawfeek Fouad; Ahmed S Hussein; Moustafa Ahmed El-Shenawy
4

Quality Characteristics Improvement of Low Phenylalanine Pasta

Volume 49, Issue 2, 2021, Page 287-296
Sobhy Mohamed Mohsen; Attia Yaseen; Abdel Hafeez A Shouk; Abdalla Ammar; Ayman A Mohammad
5

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
6

تأثير إضافة بذور البرسيم المصرى الخام و المنبتة على جودة المکرونة.

Volume 24, Issue 1, January 2014, Page 83-97
غادة اسماعيل
7

APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW

Volume 2, Issue 1, June 2005, Page 41-50