Hayat M. N. Afify

Use of Garden Cress (Lepidium sativum L.) Seeds to Produce some Healthy Bakery Products

Hayat M. N. Afify · Asian Food Science Journal · 2022

Aims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powde...

Open access Research Article 10.9734/afsj/2022/v21i11592

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Hayat M. N. Afify, Hanan A. Hussien & S. R. Shams Omima · Asian Food Science Journal · 2022

Aims:  The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it. Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making bi...

Open access Research Article 10.9734/afsj/2022/v21i1030476