Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

por Elkatry, Haiam O., Ahmed, Abdelrahman R., El-Beltagi, Hossam S., Mohamed, Heba I., Eshak, Nareman S.
Publicado 2022

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

por Ahmed, Abdelrahman R., Alqahtani, Nashi K., Ramadan, Khaled M. A., Mohamed, Heba I., Mahmoud, Mohamed A. A., Elkatry, Haiam O.
Publicado 2023

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

por Elkatry, Haiam O., El-Beltagi, Hossam S., Ramadan, Khaled M. A., Ahmed, Abdelrahman R., Mohamed, Heba I., Al-Otaibi, Hala Hazam, Mahmoud, Mohamed A. A.
Publicado 2023

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

por Elkatry, Haiam O., El-Beltagi, Hossam S., Ahmed, Abdelrahman R., Mohamed, Heba I., Al-Otaibi, Hala Hazam, Ramadan, Khaled M. A., Mahmoud, Mohamed A. A.
Publicado 2023