EKB Journal Management System
Keywords = flour
Number of Articles: 15
1

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Volume 66, Issue 10, October 2023, Page 467-478
Mohamed M. Hassona; Ahmed S Hussein; Nahla Morsy; Hala A.Abd El-Aal
2

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
3

The Suitability of Some Storage Products to Tyrophagus putrescentiae and Sancassania berlesei Infestation Accompanied with Application Some Flavoring Powders to Reduce Population

Volume 13, Issue 2, December 2021, Page 339-351
EL-Sayed, M. Mostafa
4

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Volume 7, Issue 1, December 2020, Page 31-44
Salah Ahmad Khalifa
5

Preparation of Functional Foods Free of Gluten for Celiac Disease Patients

Volume 46, Issue 1, March 2020, Page 13-24
Elshahat Gomaa; GamaL Elhadidy
6

Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.

Volume 03, Issue 3, 2018, Page 77-90
A. S. Abdel-Gawad; M. K. E. Youssef; S. H. Abou-Elhawa; Asmaa M. Abdel-Rahman
7

Different Moisture Contents of Tempered Hulled and hull-less Barley Grains Prior to Milling

Volume 47, 6-2, December 2016, Page 443-459
8

EFFECT OF DIFFERENT TYPES OF FOOD ON DEVELOPMENTAL STAGES, FECUNDITY AND LIFE TABLE PARAMETERS OF THE ACARID MITE RHIZOGLYPHUS ECHINOPUS (FUMOUZE&ROBIN, 1868)

Volume 1, Issue 2, September and October 2016, Page 59-65
H. A. Taha; M. Fawzy; A. E. El Ghobashy; Zeinab E. Abdel Salam
9

EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.

Volume 6, Issue 7, July 2015, Page 501-521
T. T. El-Sisy; T. M. EL-Afifi
10

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .

Volume 5, Issue 12, December 2014, Page 919-942
T. T. El-sisy; Jehan Ali B.; M. S. Masoud
11

Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition

Volume 1, Issue 1, January 2013, Page 13-18
Ammar S.; I. Salem; R. Habiba
12

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.

Volume 2, Issue 3, March 2011, Page 133-142
M. G. Abd El Fadel; Seham S. Gad; A. A. El-Shibiny; M. F. Emara; T. T. El-Sisy
13

EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

Volume 24, Issue 2, July 2010, Page 175-184
Saad A. Hallabo; Mahmoud A. A. Bekheet; Sayed Abdel-Bar Salem; Hatem S. M. Aly
14

CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

Volume 33, Issue 11, November 2008, Page 7905-7921
Ferial M. Abu-Salem; Azza A. Abou-Arab
15

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF JOJOBA, HIBISCUS AND PUMPKIN SEED KERNAL FLOURS

Volume 33, Issue 7, July 2008, Page 5083-5101
W. H. M. El-Reffaei; Sanaa A. Mahfouz; M. S. Masoud; Shereen A. S. Nada