Author = Ahmed, Ragaa
Rheological and Sensory Effect of Flaxseed and Chickpea Flour Mix on Products Wheat-Based

Volume 9, Issue 48, September and October 2023, Pages 131-161

Zeinab Shalaby Sharawy Elropy; Mahmoud Farhan Hussin; Fawzia Mohamed El-Gazaly; Reham Gad El-Rab Abd El-Sabor; Ragaa Ahmed Sadeek


Development of functional and rheological properties of bakery products from maize, lentil, and chickpea flours

Volume 9, Issue 48, September and October 2023, Pages 163-195

Reham Gad El rab Abd El sabor; Ragaa Ahmed Sadeek; Khadega mohamed Sayed


Nutritional value, sensory properties, and rheological changes of fortified wheat flour with flaxseed and chickpea flours: Application in toast bread and cookies

Volume 9, Issue 47, July and August 2023, Pages 1457-1495

Reham Gad El-Rab Abd El-Sabor; Zeinab Shalaby Sharawy ElRoby; Mahmoud Farhan Hussin; Fawzia Mohamed El-Gazaly; Ragaa Ahmed Sadeek


Technological and sensory studies on gluten-free food products: applications on Cupcakes and Sable biscuits

Volume 9, Issue 44, January 2023, Pages 2303-2326

Fawzia Mohamed El-Gazaly; Ragaa Ahmed Sadeek; Manar Mohamed Makram


Effectiveness of Nutritional Education Program in Developing Awareness of Food Additives in Processed Foods

Volume 9, Issue 44, January 2023, Pages 2719-2759

Dalia Mohamed Abdelmalek Mohamed Mohamed Abdelmalek; Areeg Aly; Ragaa Ahmed Sadeek


Effect of Adding (Red Beet, Red Pepper and Peel Onion) Powder on Quality of Beef Burger during Freezing Storage

Volume 8, Issue 38, January 2022, Pages 409-429

Mona Hegaze Esmeil Mohamed; Mahmoud farhan; Areeg Aly; Ragaa Ahmed Sadeek


The use of corn flour, chia and quinoa powders in preparing gluten-free products for celiac patients

Volume 7, Issue 32, January 2021, Pages 1855-1876

Areeg Aly; Reham Abd El-Sabor; Ragaa Ahmed Sadeek