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	1.	No cover image available Effect of conching and tempering processes on the quality of chocolate and its uses in some bakery products [microform] / Salah Hamza Mohamed Bedier. by Bedier, Salah Hamza Mohamed Publication details: 2000 Dissertation note: Thesis (M.S. )--Ain-Shams University, 2000.+PDF Other title: تأثير عمليات التنعيم والتعديل الحراري علي صفات الجودة للشيكولاته واستخدامتها في بعض منتجات المخابز In: Availability: Items available for loan: Main (1)Call number: THESIS S-2939. Place hold Add to cart (remove)
	2.	No cover image available Raising the nutritive value of some cereals and its baking products [microform]/ Ayman Ezzate Mohamed Sliman. by Sliman, Ayman Ezzate Mohamed Language: English Summary language: Arabic Publication details: 1997 Dissertation note: Thesis (M.S.)--Zagazig University,1997. Other title: رفع القيمة الغذائية لبعض الحبوب و المنتجات المخبوزة. Availability: Items available for loan: Main (1)Call number: THESIS S-6983. Place hold Add to cart (remove)
	3.	No cover image available Study on hazard analysis and critical control points (HACCP) in bakery product industry [computer file]/ Sahar Sobhey Bakrey Abdel Wahab. by Abdel Wahab, Sahar Sobhey Bakrey Language: English Summary language: Arabic Publication details: 2003 Dissertation note: Thesis (Ph.D.) --Cairo University, 2003. Other title: دراسة نظام تحليل مصادر الخطر و نقط التحكم الحرجة فى صناعة منتجات المخابز. Online resources: Content & Abstract. Availability: Items available for loan: Main (1)Call number: CD-858. Place hold Add to cart (remove)
	4.	Bakery food manufacture and quality : water control and effects / Stanley P. Cauvain and Linda S. Young. by Cauvain, Stanley P Young, Linda S Publication details: Oxford ; Malden, MA : Blackwell Science, 2000 Other title: Bakery food manufacture & quality Availability: Items available for loan: Main (2)Call number: TX552.15 C38 2000, ... Place hold Add to cart (remove)
	5.	No cover image available Genetic effectiveness of clustering analysis in selecting promising f₃ Rogenies for baking quality in Wheat [electronic resource]. by Nagi, A. M Abdel Sayyed ,S. M Mahgoub, E. M Abo Shreif, M. A Language: English Summary language: Arabic Other title: الفاعلية الوراثية لتحليل المجاميع فى انتخاب أنسال الجيل الثالث المبشرة لجودة الخبيز فى القمح. In: Zagazig journal of agricultural research 2009.v.36(6) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	6.	No cover image available Effect of defatted rice bran addition on the quality of pan bread and biscuit [electronic resource]. by Shouk, A. A Ramadan, M. T Language: English Summary language: Arabic Other title: تأثير إضافة ردة الأرز منزوعة الدهن على جودة الخبز و البسكويت. In: Minufiya Journal of Agricultural Research 2007. v.32(4) Online resources: Full Text Article Availability: No items available. Add to cart (remove)
	7.	No cover image available Production of balady bread by using some improvers [electronic resource]. by Soliman, S. A Mahmoud, M. H. M Abd El-Latif, Bothina M Bahlol, H. El. M Language: English Summary language: Arabic Other title: إنتاج خبز بلدى باستخدام بعض المحسنات. In: Annals of Agricultural Science, Moshtohor 2009.v.47(2) Online resources: Full Text Article Availability: No items available. Add to cart (remove)
	8.	No cover image available Utilization of date seeds powder as antioxidant activities components in preparation of some baking products [electronic resource]. by Salem, Eman M Al-Mohmadi, Najlaa Al-Khataby, Nouf F Language: English Summary language: Arabic Other title: إستخدام مسحوق أنوية التمر كمواد لها نشاط مضاد للأكسدة فى تصنيع منتجات المخابز. In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(8) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	9.	No cover image available Genotype x environment interaction for some bread-making quality parameters in some new Egyptian Wheats [electronic resource]. by Haekal, M. Y Fayed, A. H Mahgoub, E. M Bassiony, A. H Nathan, Sheren N Language: English Summary language: Arabic Other title: تفاعل التركيب الوراثى و البيئة لبعض مقاييس جودة الخبيز فى القمح. In: Zagazig Journal of Agricultural Research 2004.v.31(4A) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	10.	No cover image available Effect of defatted sesame flour on the rheological properties and baking quality of cookies [electronic resource]. by Emam, Wafaa H Language: English Summary language: Arabic Other title: تأثير دقيق السمسم منزوع الزيت على الخواص الريولوجيه وخواص البسكويت المنتج.‪ In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(5) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	11.	No cover image available Improvement the nutritional value of balady bread by using fenugreek and moghat [electronic resource]. by El-Adly, N. A Hussein, A. S. I Sakr, Amany M. A Language: English Summary language: Arabic Other title: تحسين القيمة الغذائية للعيش البلدى باستخدام المغات والحلبة. In: Mansoura University Journal of Food and Dairy Sciences 2012.v.3(1) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	12.	No cover image available Influence of addition of different types of sugar and leavening agents on the acrylamide content in biscuits [electronic resource]. by Ramadan, Afaf Haniem Language: English Summary language: Arabic Other title: تاثير اضافة انواع مختلفة من السكر والمواد الرافعة على محتوى البسكويت من الاكريلاميد. In: Mansoura University Journal of Food and Dairy Sciences 2012.v.3(1) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	13.	No cover image available Effect of some manufacturing factors on acrylamide formation in different soft bread (Feno) formulas [electronic resource]. by Abd EI-Rasool, E. A Abd EL-Galeel, M. A Language: English Summary language: Arabic Other title: تأثير بعض عوامل التصنيع على تكوين الاكريلاميد فى خلطات مختلفة للخبز الفينو. In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(2) Online resources: Full Text Artical Availability: No items available. Add to cart (remove)
	14.	No cover image available Utilization of defatted black cumin and its extract as natural antioxidants to keeping quality of cake during storage [electronic resource]. by Sandak, R. N Language: English Summary language: Arabic Other title: الاستفادة من حبة البركة المنزوعة الدهن ومستخلصها كمضادات أكسدة طبيعية لحفظ جودة الكيك أثناء التخزين. In: Egyptian Journal of Agricultural Research 2002.v.80(3) Online resources: Full Text Article Availability: No items available. Add to cart (remove)
	15.	No cover image available Effect of some aromatic plants and their essential oils on pan bread quality [electronic resource] / Hanaa Ahmed Ragaei Mohamed by Mohamed, Hanaa Ahmed Ragaei Language: English Summary language: Arabic Publication details: 2019 Dissertation note: Thesis (Ph.D.) -- Cairo University, 2019. Other title: تأثير إضافة بعض النباتات العطرية وزيوتها على جودة خبز القوالب Online resources: Content & Abstract Availability: Items available for loan: Main (1)Call number: CD-5833. Place hold Add to cart (remove)
	16.	No cover image available Technological and chemical studies on improving some bakery products by using natural sources [electronic resource] / Mohamed Salah Ibrahim Ibrahim Saleh by Saleh, Mohamed Salah Ibrahim Ibrahim Language: English Summary language: Arabic Publication details: 2022. Dissertation note: Thesis (Ph.D.) -- Benha University, 2022. Other title: دراسات تكنولوجية وكيميائية علي تحسين بعض منتجات المخابز باستخدام مصادر طبيعية Online resources: Content & Abstract Availability: Items available for loan: Main (1)Call number: CD-6859. Place hold Add to cart (remove)

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