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41.
Flour confectionery manufacture / C.A. Street. by
Edition: 1st ed.
Publication details: London : New York : Blackie ; VCH Publishers, Inc., c1991
Availability: Not available: Main: Withdrawn (2).

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42.
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Utilization of some plant protein isolate and their effects on quality of local macaroni [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الأستفادة من بعض البروتينات المعزولة وتأثيرها على جودة المكرونة المحلية.‪‪‪‪‪
In: Annals of agricultural science 2009.v.54(1)
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43.
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Effect of wheat flour substitution with maize, chickpea and barley flours on chemical and rheological properties [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استبدال دقيق القمح بدقيق الذرة والحمص والشعير على الخواص الكيميائية والريولوجية.
In: Zagazig Journal of Agricultural Research 2008.v.35(4)
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44.
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Production of Yoghurt fortified by hull-less Barley flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج زبادى مدعم بدقيق الشعير العارى.
In: Egyptian Journal of Agricultural Research 2008.v.86 (2)
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45.
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Physicochemical, biological, rheological and functional properties of mango kernels and its processed flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الطبيعية الكيميائية ،البيولوجية ،اليولوجية والوظيفية لبذور المانجو والدقيق المعامل بها.
In: Egyptian Journal of Agricultural Research 2008.v.86 (3)
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46.
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Effect of used barley stripe mosaic hordevirus (bsmv) on quality chractrestics of some bakery products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام شعير مصاب بفيروس التخطيط الموزايكي على خواص الجودة لبعض المخبوزات.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)I
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47.
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Effect of some operational factors on the efficiency of wheat milling processes [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض عوامل التشغيل على كفاءة عمليات طحن القمح .
In: Zagazig Journal of Agricultural Research 2007.v.34(2)
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48.
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Quality attributes of some breads made from wheat flour substituted by different levels of whole amaranth meal [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صفات الجودة لبعض أنواع الخبز المصنع من خلطات دقيق القمح و مطحون الأمارنتس.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part A
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49.
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Studies on some bakery products fortified with barley and sorgum flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات على تدعيم بعض منتجات الخبيز بدقيق الشعير والذرة الرفيعة.
In: Mansoura University journal of agricultural sciences 2009.v.34 (12)
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50.
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Efficacy of some inert dusts and their mixtures on some stored product insects [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض المساحيق الخاملة ومخاليطها على بعض حشرات الحبوب المخزونة.
In: Mansoura University journal of agricultural sciences 2009.v.34 (12)
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51.
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Impact of diet treatment with dill, anethum graveolens and parsely, parsley (Apium sativum .)seeds powder on sitophilus oryzae l and Tribolium castaneum H. populations [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير معاملة الغذاء بمسحوق بذور كل من الشبت والبقدونس على تعداد سوسة الازر وخنفساء الدقيق الكستنائية.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
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52.
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The baking quality of wheat flour streams as related to ash, protein content and granularity [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • علاقة نسبة البروتين والرماد ودرجة التحبب للدقيق الناتج من مخارج دقيق القمح بجودة الخبيز.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(5)
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53.
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Light characteristics of particles size for wheat flour using color analysis [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الضوئية لحبيبات حجم دقيق القمح باستخدام تحليل اللونى.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(7)
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54.
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Nutritional and functional properties of jojoba, hibiscus and pumpkin seed kernal flours [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الغذائية والوظيفية للدقيق الناتج من بذور الكركدية و الجوجوبا والقرع.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(7)
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55.
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Chemical, technological and biological studies on certain mixtures of new infant foods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات كيماوية وتكنولوجية وبيولوجية على بعض خلطات أغذية الأطفال والرضع.
In: Mansoura University Journal of Agricultural Sciences 2008.v.33(2)
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56.
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Some technological studies on pretzel [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بعض الدراسات التكنولوجية علي البريتزيل.
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(9)
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57.
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Physicochemical charactreristics and sensory evaluation of corn and sorghum dry masa flours in relation to packaging materials and storage conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير ظروف التخزين ومواد التعبئة والتغليف علي الخواص الفزيوكيماوية وفترة الصلاحية والصفات الحسية لدقيق الذرة والسورجم المجاتن.
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(9)
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58.
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Physical and functional properties of jerusalem artichoke flour produced by different drying methods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الطبيعبه و الوظيفيه لدقيق الطرطوفه المنتج بواسطه طرق التجفيف المختلفه.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(11)
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59.
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Chemical properties and instrumental analysis of Jerusalem artichoke flour produced by different drying methods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الكيمائية ووسائل التحليل لدقيق الطرطوفة المنتج بواسطة طرق التجفيف المختلفة.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(11)
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60.
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Production of some bakery products as blends intended for sensitive persons to gluten [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج بعض المخبوزت من بعض الخلطات للفئات الحساسة للجلوتين.
In: Minufiya Journal of Agricultural Research 2007. v.32(5)
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