EKB Journal Management System
Keywords = rice flour
Number of Articles: 13
1

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

Volume 61, Issue 1, March 2023, Page 119-126
Eman Gamal Yaseen
2

Nutritive Value, Protein Quality and Acceptability of Rice Cakes Fortified with Legumes

Volume 65, Issue 5, October 2020, Page 285-290
Tesby Mohamed Rashad Lotfy; Isis Azer Nawar; Amira Ahmed Shetewy; Amira Sabry Raslan
3

Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles

Volume 7, Issue 1, October 2020, Page 55-65
Saad A. Mahgoub and Ghada A. Alfauomy
4

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

Volume 65, Issue 2, April 2020, Page 85-110
M. Abd El- Sattar Ahmed; Zeinab R. Atia; M.M El-Genbeihy
5

Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

Volume 65, Issue 2, April 2020, Page 69-83
Zeinab R. Atia; M.M El-Genbeihy; M. Abd El- Sattar Ahmed
6

DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

Volume 27, Issue 2, September and October 2019, Page 1483-1489
Maghfera abd-elfatah; Mamdouh El kalyoubi; Ihab Ashosh; Mohamed Mostafa
7

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Volume 5, Issue 1, June 2019, Page 1-14
Jehan B. Ali; M. F. Abol-Ela
8

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Volume 9, Issue 7, July 2018, Page 221-227
M. Youssif; Mona M. Khalil; Gehan A. Ghoneim; M. Tamimy
9

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Volume 26, Special issue (2D), February 2018, Page 2387-2400
E. .M.M., Moawad; I. R.S. Rizk; Y. F.M. Kishk; M. R.G. Youssif
10

إعداد وتقييم أطعمة خالية من الجلوتين للناس ذو الحساسية ضد القمح

Volume 27, Issue 2, July 2017, Page 73-90
ناريمان اسحق
11

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

Volume 95, Issue 2, July 2017, Page 755-767
AMERA T. MOHAMMED
12

Preparation and evaluation of free gluten bakery products by using germinated quinoa.

Volume 53, Issue 1, 2015, Page 69-87
13

COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS.

Volume 26, Issue 9, September 2001, Page 5625-6540
H. A. Moharram,