Mariam Elsoudy Khattab

Utilization of Millet, Cassava and Chickpea to Prepare High Nutrient Different Products for Celiac Patients

Mariam Elsoudy Khattab, Akram M.M Elanany & Gamal Saad El-Hadidy · Asian Journal of Food Research and Nutrition · 2024

This research aims to produce crackers for celiac disease with important nutritional value and sensory characteristics using cassava flour, millet flour, and chickpea flour. The materials used in this investigation were cassava, millet and chickpea flour in addition to additional...

Open access Research Article

Nutritional Evaluation of Biscuit Fortified with Psyllium Husk, Oat Flour and Sweet Lupine Powder

Wael Mospah. Mospah & Mariam Elsoudy Khattab · Asian Journal of Food Research and Nutrition · 2024

The investigation's aim to produce biscuits with important nutritional value, physical attributes, and sensory characteristics using psyllium husk flour (PHF), wheat flour (WF), oat flour (OF), and sweet lupine powder (SLP). The materials used in this investigation were OF, SLP,...

Open access Research Article