Food security depends on the ability of staple crops to tolerate new abiotic and biotic
pressures. Wheat, barley, and other small grains face substantial yield losses under all …

The research aimed to study the effects of 0–20% substitution of wheat flour with grape
pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on …

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%,
15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation …

Wheat-flour crackers represent a staple snack option, although they lack nutritional value.
Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes …

The aim of this study was to evaluate the impact of salt stress on morphological, yield,
biochemical, and molecular attributes of different barley genotypes. Ten genotypes were …

The worldwide prevalence of metabolic syndrome (MetS) and its related complications such
as diabetes and cardiovascular disease have been increasing steadily. Apart from …

Oats are represented an important source for nutrition, and it have attracted a lot of attention
in recent years. In this study we produced oatmeal cookies and oats was added to formula …

Short-dough cookies are one of the most popular cereal-based products in the world, but
usually they are considered as foods with a low nutritional value. Therefore, the aim of this …

The aim of this study was to investigate a novel composite flour containing one of the old
Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of …

Barley is a globally important strategic cereal crop, which grows well under various climatic
and drought-stress conditions. In Egypt, barley is a major winter crop cultivated in old and …