EKB Journal Management System
Keywords = Dietary fibers
Number of Articles: 16
1

Hulled Roasted Barley Drink as an Alternative to Coffee: Sensory Evaluation, Chemical Composition and Caffeine Content, Antioxidant Activity and Economic Evaluation

Volume 44, Issue 4, December 2023, Page 505-514
Ghazza, Mahfooz Ali
2

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

Volume 1, Issue 2, March 2023, Page 64-76
Shereen Lotfy Nassef; Mostafa Asael; Nadia Abdelmotaleb
3

Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants

Volume 13, Issue 4, April 2022, Page 59-64
Ghada M. El-Araby
4

QUALITY ASSESSMENT OF YOGURT ENRICHED WITH OAT AND CHICKPEA POWDERS AS SOURCE OF DIETARY FIBERS

Volume 48, Issue 4, July and August 2021, Page 1043-1054
Mohamed A-E.M. Elbahnasi; A. H. Gerguis; A. A. Abd El Galeel; A. S. El-Zoghaby
5

EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA

Volume 49, Issue 2, December 2020, Page 89-99
6

Chemical and Nutritional Assessment of Burghul Grains )Triticum Durum L.)

Volume 40, OCTOBER- DECEMBER, December 2019, Page 560-567
Ghazza M.A. Ahmed
7

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH OAT AND BARLEY MEAL ON THE FUNCTIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA

Volume 27, Issue 1, March 2019, Page 445-465
Salma Ismail M.; I. R.S. Rizk; Nagwa M.H. Rasmy; Samar M. Mahdy
8

Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

Volume 14, Issue 2, 2018, Page 1-19
Samah M. Ismael
9

Biological and histopathological effects of psyllium husk seed and dome in hypercholesterolemic rats

Volume 13, Issue 1, 2017, Page 121-138
Samah Ismael
10

UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS

Volume 44, Issue 6, November 2017, Page 2189-2201
Rania W.Y. Abou El-Ez; Hanan S. Shalaby; S. M. Abu El-Maaty; A. H. Guirguis
11

Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves

Volume 13, Issue 2, November and December 2016, Page 1-10
Muna Abdalla; Attia M.; M Yousef; Abd el-Aal H.
12

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

Volume 4, Issue 9, September 2013, Page 433-453
A. M. Sharoba; M. A. Farrag; A. M. A. Abd El-Salam
13

USING UNTRADITIONAL SOURCES OF FIBER TO PREPARE CHOCOLATE CAKE

Volume 62, Issue 4, October 2011, Page 376-389
M. M. M. Doweidar; M. M. E. Abo-Elnaga; M. A. Aseal
14

EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS

Volume 31, Issue 10, October 2006, Page 6505-6515
A. A. EI-Refal; Amal M. El-Bastawesy; M.M. Zakaria
15

EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS

Volume 31, Issue 10, October 2006, Page 6505-6515
A. A. EI-Refal,; Amal M. El-Bastawesy; M. M. Zakaria
16

UTILIZATION OF SOME GRAMINEA BY — PRODUCTS AS HYPOGLYCEMIC AGENT

Volume 31, Issue 6, June 2006, Page 4077-4086
Hoda G. El —Amry