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  1. 1
    Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (Lens culinaris Medik.)

    Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (Lens culinaris Medik.) by Rehab F. M. Ali

    Published 2024-12-01
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  2. 2
    Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder

    Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder by Rehab F.M. Ali, Ayman El-Anany, Mona S. Almujaydil, Reham M. ALgheshairy, Raghad M. Alhomaid, Hend F. Alharbi

    Published 2025-03-01
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    Article

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