Wael Mospah. Mospah

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

Influence of Addition of Naked Barley and Broken Rice on Chemical, Rheological and Organoleptic Properties of Balady Bread

Gamal Saad. El-Hadidy, Adly Samir. Abd El-Sattar & Wael Mospah. Mospah · Asian Journal of Food Research and Nutrition · 2023

The aim of this work was to study the influence of the incorporation of naked barley flour and rice flour in the preparation of balady bread from refined wheat flour. The methodology adopted made it possible to make mixtures with incorporation rates of 5, 10, 15 and 20% for untre...

Open access Research Article