EKB Journal Management System
Keywords = biscuits
Number of Articles: 44
1

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

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

Evaluation of Some Bakery Products Enriched with Purslane

Volume 2, Issue 2, September 2023, Page 98-109
Ghada Ahmed; Marwa El Gazzar; Mahmoud Hashem; Wafaa Galal
3

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Volume 66, Issue 8, August 2023, Page 411-423
Hend Mahmoud Abozeid; Ahmed S Hussein; nefisa A hegazy; Abd alla Saleh Ammar; Youssef Mostafa Riyad
4

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

Volume 38, Issue 2, June 2023, Page 32-50
5

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, Page 137-147
R. M. Nagib; Sara S. Elsayed; Mona Y. A. Mostafa
6

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

Volume 17, Issue 17, June 2023, Page 1487-1511
Adel Abd El-Hameed El-Bagoury; Fatma Wassal Mohamed Sarhan; Mosaad Abd-El-Aziz Abou-Raya; Mona Elsayed Abd-Elgawad
7

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

Volume 14, Issue 5, May 2023, Page 115-128
O. I. A. Soltan,; W. M. Abdel-Aleem; Karima R. Ahmed; Sanaa M. Abdel-Hameed
8

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, Page 138-155
Mostafa K. Mostafa; Ahmed R. M. Maray; Eid Ahmed Helmy; Doaa Ali El-Mohammady
9

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

Volume 48, Issue 4, December 2022, Page 41-52
Maalem Al-Moalem
10

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

Volume 60, Issue 3, September 2022, Page 855-868
11

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Volume 60, Issue 3, September 2022, Page 869-876
Ashraf Shraouba
12

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

Volume 8, Issue 42, September 2022, Page 1579-1598
مروة عامر السيد أحمد; مني شعلان; رحاب احمد شحاتة
13

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, Page 174-189
Shimaa saleh Abd Al- Hamed; Soad Mohamed Omer; Hend Mohamed Ali
14

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

Volume 48, Issue 1, March 2022, Page 1-8
elshahat gomaa
15

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

Volume 13, Issue 3, March 2022, Page 41-45
Alzahraa M. Motawei; M. M. Hussien; Eman A. Yousef
16

Utilization of Enriched Selenium Sprouts Flour for Some Cultivars of Broad Bean to Prepare Healthy Biscuit

Volume 65, Issue 1, January 2022, Page 69-79
Ashgan Mohamed Ali
17

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

Volume 41, OCTOBER- DECEMBER, December 2020, Page 447-453
Hamid M. Ziena; Mahmoud A. Rozan; Heba E. Ghozlan
18

PREPARATION AND EVALUATION OF SOME BAKERY PRODUCTS VERY LOW IN PROTEIN FOR PHENYLKETONURIA PATIENTS

Volume 71, Issue 4, October 2020, Page 289-296
M. A. Kamel; G. A. Zahran; Haiat M.N. Afify Afify
19

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

Volume 47, Issue 4, July 2020, Page 1011-1023
Basma R Salem
20

Influence of Fortification of Biscuits with Hyphaene thebaica Flour on Quality Attributes, Biochemical Parameters and Histological Examination of Pancreas in Diabetic Rats

Volume 36, Issue 1, June 2020, Page 47-70
Manal M. E. M. Shehata
21

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Volume 48, Issue 1, 2020, Page 147-157
Gamal Elhadidy; Esam Rizk; elshahat El-Dreny
22

Evaluation of biscuits prepared from wheat flour and substituted by different levels of doum (Hyphaene thebaica) flour

Volume 2, Issue 3, December 2019, Page 89-97
B. R. Ramadan; K. S. Fathia; Manal A. M. Hassan; A. A. Zaka
23

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Volume 40, OCTOBER- DECEMBER, December 2019, Page 574-584
Ayman M. Abouel-Yazeed; Mohamed A.A. Nassar; Ragab A. Ebaid; Mona A.M. Hassan
24

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
25

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Volume 40, APRIL- JUNE, April 2019, Page 340-346
Hamid M. Ziena; Shrief M. Shamsia; Saad A. Mahgoub; Mohamed A. Emara
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