Keywords = flat bread
| Number of Articles: 5 | ||
| 1 | Utilization of black seeds meal for bakery products preparations | |
| Volume 3, Issue 2, December 2022, Page 126-152 | ||
| Hossam M. Abo-Taleb; Ebtehal A. El.kholany; Ayat .E. Rizk | ||
| 2 | Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread | |
| Volume 12, Issue 6, June 2021, Page 113-116 | ||
| A. E. Khattab; H. A. Z. El-khamissi; S. M. Allam; K. Y. M. Yousef | ||
| 3 | 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 | ||
| 4 | Production of free-gluten bread from some cereal crops | |
| Volume 44, Issue 1, June 2019, Page 100-106 | ||
| M. A. Rizk; N. I. Darwish; H. M. Yousef; E. A. Abd EL Rahim; I. A. El Saied | ||
| 5 | Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch | |
| Volume 8, Issue 10, October 2017, Page 411-417 | ||
| Mona M. Khalil; M. M. Tabikha; M. H. Hosny; A. A. Kortam | ||
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