| 1. | Chemical and Functional Characteristics for Breadmaking: Comparison of Fermented Whole-Plant Flours with Refined Wheat Flour | |
| Pages 1-15 | ||
| Mohamed H Bakr1; Heba A Shehta2,; Ghadir A El-Chaghaby2; Diea G Abo El-Hassan3; Ali Naser A Alowais4; Salwa A Aly5, | ||
| 2. | Rice, arsenic and health: an article review | |
| Pages 16-25 | ||
| Sahar Atrees 1; Manal Afifi 2 | ||
| 3. | Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour | |
| Pages 26-45 | ||
| Wafaa Elfeky1; Eman Mohamed2; Hanan Hussien2 | ||
| 4. | Coversheet | |
