Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake von Aljobair, Moneera Othman

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Characteristics of cereal flakes manufactured using date syrup in place of sugar von Aljobair, Moneera Othman

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Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits von Alsuhaibani, Amnah Mohammed, Alkuraieef, Amal Nassir, Aljobair, Moneera Othman, Alshawi, Amal Hassan

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Chemical composition, antimicrobial properties, and antioxidant activity of galangal rhizome von ALJOBAIR, Moneera Othman

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The physicochemical composition and sensory attributes of sponge cake fortification with date powder von ALKEHAYEZ, Nora Mohammed, ALSHAWI, Amal Hassan, ALJOBAIR, Moneera Othman

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Assessment of the Bread Consumption Habits Among the People of Riyadh, Saudi Arabia von Othman Alj, Moneera

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Proximate chemical composition and lipid profile of Indian mackerel fish von ALKURAIEEF, Amal Nassir, ALSUHAIBANI, Amnah Mohammed, ALSHAWI, Amal Hassan, ALJAHANI, Amani Hamzah, ALJOBAIR, Moneera Othman, ALBARIDI, Najla Abdullah

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Proximate chemical composition and lipid profile of Indian mackerel fish von ALKURAIEEF, Amal Nassir, ALSUHAIBANI, Amnah Mohammed, ALSHAWI, Amal Hassan, ALJAHANI, Amani Hamzah, ALJOBAIR, Moneera Othman, ALBARIDI, Najla Abdullah

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Proximate chemical composition and lipid profile of Indian mackerel fish von ALKURAIEEF, Amal Nassir, Amnah Mohammed ALSUHAIBANI, ALSHAWI, Amal Hassan, ALJAHANI, Amani Hamzah, Moneera Othman ALJOBAIR, ALBARIDI, Najla Abdullah

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