Volume & Issue: Volume 4, Issue 1, June 2024 
| 1 | Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production | |
| Page 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 | |
| Page 16-34 | ||
| Heba A. Barakat; Nahed L. Zaki; Naglaa A. Shedeed | ||
| 3 | Using Amaranth and Psyllium for Bread Production | |
| Page 35-48 | ||
| Neveen A.M Arfa; Khalid R. Elbassiony | ||
| 4 | Evaluation of Vermicelli with High Nutritional Value | |
| Page 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 | |
| Page 64-72 | ||
| Amira M.A. Abd El-Salam; Esamt S. Mohamed; Hanan A. Hussien | ||
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