EKB Journal Management System
1.

تقييم الخصائص الكيميائية والتكنولوجية للبسكويت المدعم بلب فاكهة اللونجان

Articles in Press, Accepted Manuscript , Available Online from 30 July 2025
عماد الخولي; ألفت نصار; ياسين خليل
2.

Potential Application of Crustacean By-Product-Derived Nano Chitosan in Gluten Free Biscuit

Volume 29, Issue 5, September and October 2025, Pages 909-922
Abdelrahman Said Talab; Ahmed Hussein; Nefisa Hegazy; Zeinab Saleh; Mohamed Ahmed; Hala Elshahat Ghannam
3.

Effect of Adding Carp Fish Powder on Some Quality Attributes of Biscuits

Volume 29, Issue 3, May and June 2025, Pages 2435-2447
Ibrahim et al.
4.

Quality Evaluation of Biscuits Made from Oat and Quinoa Composite Flour

Volume 53, Issue 1, May 2025, Pages 35-44
Hanan Mohammed Hussien; Zeinab A Shabib; Mokhtar Harb Abd-El-Khalek
5.

Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing

Volume 7, Issue 2, March 2025, Pages 119-128
Abdelaleem A. Fawy; Esam H. Mansour; Sayed, H. Rahma; Ayman S. Dyab; Mohamed M. Aly-AlDin
6.

دراسة خصائص بسكويت الكينوا لأطفال ما قبل المدرسة كغذاء وظيفي. Study of the properties of quinoa biscuits for pre-school children as a functional food.

Volume 13, Issue 45.3, January 2025, Pages 75-99
شيماء مصطفي فريد أبو سويف أبوسويف; رضا عبد النبي محمد حتحوت
7.

Utilization of Date Seeds Flour as a Source of Functional Ingredient in Biscuits

Volume 3, Issue 5, December 2024, Pages 126-133
Ahmed Ali Elsamahy; Mohamed Bassim Atta; Amira Mohamed Abdelsalam
8.

Effect of Using Saline Water on Quality Changes of Some Seed Dry Sprouts and the biscuit taste

Volume 2, Issue 1, June 2024, Pages 60-70
Heba F. A. El Drazy; Tahany A. A. Aly; Hany G. Abd El-Gawad; U. A. A. El-Behairy
9.

Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production

Volume 4, Issue 1, June 2024, Pages 1-15
Mohamed A. Salama; Mohamed E. Abdin; Mohamed N. Saleh; Walid S Abd El-Baset; Elsayed A.A. Hendawy; Awatif I. Ibrahim
10.

Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers

Volume 22, Issue 1, June 2024, Pages 13-24
majedoleen mursi; mohamed m youssef; El-Seyed M Abou-Tour
11.

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Volume 2, Issue 1, September 2023, Pages 50-63
Nada Abdullatif Shatat; Mona Khalil; Rania El-Gammal
12.

Evaluation of Some Bakery Products Enriched with Purslane

Volume 2, Issue 2, September 2023, Pages 98-109
Ghada Ahmed; Marwa El Gazzar; Mahmoud Hashem; Wafaa Galal
13.

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Volume 66, Issue 8, August 2023, Pages 411-423
Hend Mahmoud Abozeid; Ahmed S Hussein; nefisa A hegazy; Abd alla Saleh Ammar; Youssef Mostafa Riyad
14.

Effect of Biscuits Supplemented with Cinnamon, Fennel, and Anise Powders on the Quality of Vital Functions in Aged Rats

Volume 14, Issue 6, June 2023, Pages 137-147
R. M. Nagib; Sara S. Elsayed; Mona Y. A. Mostafa
15.

Rheological, Physical Properties and Sensory Evaluation of Biscuits Enriched with Chia Seed Powder

Volume 38, Issue 2, June 2023, Pages 32-50
Heba Hassan; Alia Elgharably; I.S Ashoush; Mokhtar Abd-El-Khalek2; Safaa Salem
16.

Biochemical characterization of some bakery products supplemented by banana peels. التوصيف البيوكميائي لبعض منتجات المخابز المدعمة بقشور الموز

Volume 17, Issue 17, June 2023, Pages 1487-1511
Adel Abd El-Hameed El-Bagoury; Fatma Wassal Mohamed Sarhan; Mosaad Abd-El-Aziz Abou-Raya; Mona Elsayed Abd-Elgawad
17.

Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation

Volume 14, Issue 5, May 2023, Pages 115-128
O. I. A. Soltan,; W. M. Abdel-Aleem; Karima R. Ahmed; Sanaa M. Abdel-Hameed
18.

Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits

Volume 37, Issue 1, January 2023, Pages 138-155
Mostafa K. Mostafa; Ahmed R. M. Maray; Eid Ahmed Helmy; Doaa Ali El-Mohammady
19.

Nutritional evaluation of Moringa leaves and seeds flour and quality characteristics of fortified biscuits.

Volume 48, Issue 4, December 2022, Pages 41-52
Maalem Al-Moalem
20.

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Volume 60, Issue 3, September 2022, Pages 855-868
21.

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Volume 60, Issue 3, September 2022, Pages 869-876
Ashraf Shraouba
22.

إعداد بسکويت من دقيق الکسافا وحمص الشام الصغير ودقيق الفاصوليا لمرضى السيلياک

Volume 8, Issue 42, September 2022, Pages 1579-1598
مروة عامر السيد أحمد; مني شعلان; رحاب احمد شحاتة
23.

Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبسكويت

Volume 5, Issue 14, April 2022, Pages 174-189
Shimaa saleh Abd Al- Hamed; Soad Mohamed Omer; Hend Mohamed Ali
24.

Utilization of millet for the preparation of high nutritional foods for gluten allergy Patients

Volume 48, Issue 1, March 2022, Pages 1-8
elshahat gomaa
25.

Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients

Volume 13, Issue 3, March 2022, Pages 41-45
Alzahraa M. Motawei; M. M. Hussien; Eman A. Yousef
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