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 Abdelbaset Salama; Mohamed Abdin; Mohamed N Saleh; Walid S Abd El-Baset; Elsayed Hendawy; Awatif Ibrahim | ||
| 2 | Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods | |
| Page 16-34 | ||
| Heba Abdelsalam Barakat; Nahed Zaki; Naglaa Shedeed | ||
| 3 | Using amaranth and Psyllium for production of bread and evaluate of properties | |
| Page 35-48 | ||
| neveen aly maher arfa; Khalid Ragaei Elbassiony | ||
| 4 | Evaluation of Vermicelli with High Nutritional Value | |
| Page 49-63 | ||
| Nasra Ahmed Abd-ELHAK; Dalia ElSheikh; Hanan Hussien | ||
| 5 | Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder | |
| Page 64-72 | ||
| Amira omar; Esamt Mohamed; Hanan Hussien | ||
View on SCiNiTO