Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production
El-Beltagi, Hossam S, Ahmed, Abdelrahman R, Mohamed, Heba I, Al-Otaibi, Hala Hazam, Ramadan, Khaled M. A, Elkatry, Haiam O
Published in Agronomy (Basel) (01.02.2023)
Published in Agronomy (Basel) (01.02.2023)
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Journal Article
Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread
Elkatry, Haiam O., Ahmed, Abdelrahman R., El-Beltagi, Hossam S., Mohamed, Heba I., Eshak, Nareman S.
Published in Foods (30.06.2022)
Published in Foods (30.06.2022)
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Journal Article
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
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
Published in Foods (01.04.2023)
Published in Foods (01.04.2023)
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Journal Article
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
Ahmed, Abdelrahman R., Alqahtani, Nashi K., Ramadan, Khaled M. A., Mohamed, Heba I., Mahmoud, Mohamed A. A., Elkatry, Haiam O.
Published in ACS omega (19.09.2023)
Published in ACS omega (19.09.2023)
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The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods
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.
Published in Frontiers in nutrition (Lausanne) (15.09.2023)
Published in Frontiers in nutrition (Lausanne) (15.09.2023)
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