| 1. | Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production | |
| Pages 1-15 | ||
| Mohamed A. Salama; Mohamed E. Abdin; Mohamed N. Saleh; Walid S Abd El-Baset; Elsayed A.A. Hendawy; Awatif I. Ibrahim | ||
| 2. | Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods | |
| Pages 16-34 | ||
| Heba A. Barakat; Nahed L. Zaki; Naglaa A. Shedeed | ||
| 3. | Using Amaranth and Psyllium for Bread Production | |
| Pages 35-48 | ||
| Neveen A.M Arfa; Khalid R. Elbassiony | ||
| 4. | Evaluation of Vermicelli with High Nutritional Value | |
| Pages 49-63 | ||
| Nasra A. Abd-ELHAK; Dalia M. ElSheikh; Hanan A. Hussien | ||
| 5. | Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder | |
| Pages 64-72 | ||
| Amira M.A. Abd El-Salam; Esamt S. Mohamed; Hanan A. Hussien | ||
