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1.
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Producing of gluten free biscuits for celiac patients [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج بسكويت خالى من الجلوتين لمرضى حساسية الجلوتين.
In: Minufiya journal of agricultural research 2009.v.34(4)
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2.
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Production of healthful bread gluten-free for celiac patients fortified by garlic and psyllium as alternative gluten [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج خبز صحي خالي الجلوتين لمرضى السياليك مدعم بالثوم والسيليوم كبديل للجلوتين.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(3)Part(2)
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3.
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Prediction of the quality characteristics of gluten-free corn muffins as affected by the addition of soybean flour and xanthan gum. [electronic resource] by Language: English Summary language: Arabic
Other title:
  • التنبؤ بخصائص جودة مافن الذرة الخالية من الجلوتين وتأثرها بإضافة دقيق فول الصويا وصمغ الزانثان.
In: The Bulletin. Faculty of Agriculture. Cairo University 2016.v.67(4)
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Availability: Items available for loan: Main (1)Call number: ART BFACU V67 NO4 6.

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4.
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Technological and Chemical Studies on Blends of Some Cereals and Legumes to Produce Bakery Products Free from Gluten [electronic resource] / Mohamed Abd Elkreem Hassan Emara by Language: English Summary language: Arabic
Publication details: 2019
Dissertation note: Thesis (Ph.D.) -- Damanhour University, 2019.
Other title:
  • دراسات تكنولوجية وكيماوية على خلطات بعض الحبوب والبقول لإنتاج منتجات خبيز خالية من الجلوتين
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Availability: Items available for loan: Main (1)Call number: CD-5847.

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5.
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Preparation and evaluation of gluten-free bread and cakes made from pearl millet [electronic resource] / Shimaa Magdy Mohamed by Language: English Summary language: Arabic
Publication details: 2020.
Dissertation note: Thesis (Ph.D.) -- Cairo University, 2020.
Other title:
  • إعداد و تقييم خبز و كيك خالى من الجلوتين مصنع من دقيق الدخن اللؤلؤى
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Availability: Items available for loan: Main (1)Call number: CD-6173.

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6.
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Processing gluten- free noodles fortified with chickpea flour [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تصنيع نودلز خالية من الجلوتين مدعمة بدقيق الحمص
In: Mansoura University Journal of Food and Dairy Sciences 2021.v.12(9)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V12 No9 1.

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7.
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Preparation of gluten free low protein cookies and crackers [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحضير كوكيز ومقرمشات خالية الجلوتين قليلة المحتىوي من البروتين
In: The Bulletin. Faculty of Agriculture. Cairo University 2021.v.72(1)
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Availability: Items available for loan: Main (1)Call number: ART BFACU V72 NO1 2.

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8.
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Studies on some plants and gums as antioxidant and antimicrobial activity [electronic resource] / Shimaa Ahmed Ali El-bendary by Language: English Summary language: Arabic
Publication details: 2022.
Dissertation note: Thesis (Ph.D.) -- Mansoura University, 2022.
Other title:
  • دراسات على بعض النباتات و الصموغ كمضاد للاكسدة و النشاط الميكروبي
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Availability: Items available for loan: Main (1)Call number: CD-6661.

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9.
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Maximizing the use of flaxseed in the production of vegan bakery products free of gluten, eggs, milk and low carbohydrates [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تعظیم الاستفادة من بذور الكتان في اعداد مخبوزات نباتیة، خالیة من الجلوتین، البیض والحلیب ومنخفضة الكربوھیدرات
In: Assiut Journal of Agricultural Sciences 2023.v.54(1)
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Availability: Items available for loan: Main (1)Call number: ART AJAS V54 No1 7.

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10.
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Effect of different gums and water content on the physical, textural and sensory properties of gluten-free pan bread [electronic resource] by Language: English Summary language: Arabic
Publication details: 2023
Other title:
  • تأثیر الصموغ المختلفة والمحتوى المائي على الخصائص الفیزیائیة والتركیبیة والحسیة للخبز الخالي من الجلوتین
In: Assiut Journal of Agricultural Sciences 2023.v.54(3)
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Availability: Items available for loan: Main (1)Call number: ART AJAS V54 No3 2.

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11.
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Physico chemical nutritional and sensory properties of cake based on broken rice and sweet potato composite flour [electronic resource] by Language: English Summary language: Arabic
Publication details: 2023
Other title:
  • الخصائص الفيزوكيميائية والغذائية والحسية للكيك المصنع من الدقيق المركب من كسر الارز والبطاط الحلوة
In: Zagazig Journal of Agricultural Research 2023.v.50(6)
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Availability: Items available for loan: Main (1).

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