Keyword Index

A

  • Acculturation Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
  • Aglutenics biscuits Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type [Volume 6, Issue 1, 2019, Pages 1-12]
  • Amhat dates Novel Products from Amhat Date [Volume 5, Issue 1, 2018, Pages 1-10]
  • Anthocyanins Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
  • Antimicrobial Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus) [Volume 7, Issue 1, 2020, Pages 23-34]
  • Antimicrobial Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones [Volume 8, Issue 1, 2021, Pages 11-18]
  • Anti-oxidant Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
  • Antioxidant activity Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom [Volume 4, Issue 1, 2017, Pages 19-28]
  • Antioxidant activity Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
  • Antioxidant activity Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
  • Antioxidant activity Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
  • Arab women Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
  • Aromatic profile Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]

B

  • Beef burger Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
  • Beef burger quality Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
  • Beta vulgaris L Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods [Volume 6, Issue 1, 2019, Pages 43-48]
  • Beta vulgaris L Effect of Storage Conditions on the Sugar Recovery, Sucrose Loss in Wastes and Juice Purity during Sugar Beet Manufacture [Volume 6, Issue 1, 2019, Pages 65-73]
  • BHA/BHT Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
  • Bitter melon Nutritive Value and Improving Palatability of Bitter Melon (Momordica charantia L.) [Volume 5, Issue 1, 2018, Pages 57-67]
  • Brioche Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]

C

  • Carrageenan Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
  • Chemical analysis Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
  • Chemical composition Novel Products from Amhat Date [Volume 5, Issue 1, 2018, Pages 1-10]
  • Chicken sausage Quality Characteristics of Chicken Sausage Formulated with Chia Seeds [Volume 6, Issue 1, 2019, Pages 87-96]
  • Chicken sausage Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage [Volume 6, Issue 1, 2019, Pages 97-103]
  • Chilling storage Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
  • Chlorophylls Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
  • Chlorophylls Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
  • Citric acid Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
  • Coffee husks Utilization of Coffee Husks to Prepare Functional Products [Volume 8, Issue 1, 2021, Pages 19-28]
  • Color Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
  • Concentrate Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
  • Cookies Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
  • Cooking quality Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
  • Cordia dichotoma Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp [Volume 5, Issue 1, 2018, Pages 91-97]
  • Corn grits Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
  • Cymbopogon citrates Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic [Volume 8, Issue 1, 2021, Pages 1-9]

D

  • Dynamic Rheology and Buckwheat Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]

E

  • Essential oils Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]

F

  • Fatty acid composition Omega-3 Rich Jelly Candy Fortified with Portulaca oleracea Seeds Oil: Physicochemical Properties, Fatty Acids Composition and Acceptability [Volume 9, Issue 1, 2022, Pages 1-8]
  • Fatty acids composition Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
  • Filled chocolate Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat [Volume 5, Issue 1, 2018, Pages 11-22]
  • Flavonoids Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom [Volume 4, Issue 1, 2017, Pages 19-28]
  • Flavonoids Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
  • Flavonoids Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
  • Flavonoids Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
  • Flavonoids Nutritive Value and Improving Palatability of Bitter Melon (Momordica charantia L.) [Volume 5, Issue 1, 2018, Pages 57-67]
  • Fruit peels Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
  • Fruits Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
  • Functional properties Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]

G

  • Garden Cress Seeds Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
  • Green Beans Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
  • Green Beans Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
  • Guar gum Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]

H

  • Habits Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
  • Heat processing Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]

I

  • Ireland Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]

J

  • Jew's mallow Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
  • Juniper leaves and berries Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]

K

  • Kishk Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]

L

  • Lead Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
  • Lemongrass Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic [Volume 8, Issue 1, 2021, Pages 1-9]
  • Lentil coat powder Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
  • Liver Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]

M

  • Mango Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat [Volume 5, Issue 1, 2018, Pages 11-22]
  • Microbiological examination Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
  • Microbiological quality Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
  • Mixolab (Chopin+) Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
  • Multivariate Analysis Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis [Volume 7, Issue 1, 2020, Pages 35-42]

N

  • Natural additives Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding [Volume 5, Issue 1, 2018, Pages 69-90]
  • Natural flavor Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
  • Nutritional Value Novel Products from Amhat Date [Volume 5, Issue 1, 2018, Pages 1-10]
  • Nutritional Value Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake [Volume 5, Issue 1, 2018, Pages 47-56]
  • Nutritional Value Nutritive Value and Improving Palatability of Bitter Melon (Momordica charantia L.) [Volume 5, Issue 1, 2018, Pages 57-67]
  • Nutritional value and Storage stability Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding [Volume 5, Issue 1, 2018, Pages 69-90]
  • Nutrition knowledge Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]

O

  • Oat flour Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour [Volume 8, Issue 1, 2021, Pages 29-37]
  • Olea europaea L Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
  • Oleoresin Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]

P

  • Pan bread Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
  • Phenolic acids Utilization of Coffee Husks to Prepare Functional Products [Volume 8, Issue 1, 2021, Pages 19-28]
  • Phenolic and Flavonoid compounds Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
  • Phenolics Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom [Volume 4, Issue 1, 2017, Pages 19-28]
  • Phenolics Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
  • Phenolics Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
  • Phenolics Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
  • Physical properties Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type [Volume 6, Issue 1, 2019, Pages 1-12]
  • Physico-chemical properties Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
  • Plant extracts Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
  • Polyphenols Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
  • Pomegranate seeds Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
  • Purslane Omega-3 Rich Jelly Candy Fortified with Portulaca oleracea Seeds Oil: Physicochemical Properties, Fatty Acids Composition and Acceptability [Volume 9, Issue 1, 2022, Pages 1-8]
  • Purslane Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]

Q

  • Quality Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis [Volume 7, Issue 1, 2020, Pages 35-42]
  • Quinoa Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour [Volume 6, Issue 1, 2019, Pages 75-86]

R

  • Rats Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
  • Ready to eat fish fingers Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
  • Rheological characteristics Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
  • Rheological properties Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
  • Rice flour Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]

S

  • Seds 12 wheat Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
  • Sensory characteristics Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates [Volume 6, Issue 1, 2019, Pages 49-63]
  • Sensory characteristics Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
  • Sensory evaluation Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
  • Sensory evaluation Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
  • Sensory evaluation Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type [Volume 6, Issue 1, 2019, Pages 1-12]
  • Soybean Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
  • Spirulina platensis Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
  • Storage Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
  • Storage Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
  • Sugar beet Quality of Some Sugar Beet Varieties as Affected by Toshka Region Conditions, Aswan (Egypt) [Volume 6, Issue 1, 2019, Pages 13-18]
  • Sweet corn Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates [Volume 6, Issue 1, 2019, Pages 49-63]

T

  • Table olives, Manzanilla Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
  • TBA values Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage [Volume 6, Issue 1, 2019, Pages 97-103]
  • Technological parameters Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates [Volume 6, Issue 1, 2019, Pages 49-63]
  • Texture profile Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
  • Thermal properties Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
  • Tigernut Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
  • TSS% Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods [Volume 6, Issue 1, 2019, Pages 43-48]

W

  • Washingtonia robusta oil Physico-chemical Characteristics of Washingtonia robusta Fruit Oil [Volume 6, Issue 1, 2019, Pages 19-25]
  • Water saving Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
  • WHC Quality Characteristics of Chicken Sausage Formulated with Chia Seeds [Volume 6, Issue 1, 2019, Pages 87-96]
  • Wheat nano fertilization Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
  • Wheat Substitution Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
  • White rice flour Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake [Volume 5, Issue 1, 2018, Pages 47-56]