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1.
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Biological evaluation of omega-3 and 6 polyunsaturated Fatty acids of flax and sesame seed sand its utili7ation in Preparing high-ratio layer cake [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم البيولوجى للأحماض الدهنية عديدة التشبع من النوع أوميجا 3 و 6 في زيوت بذرة الكتان والسمسم واستخدامهم في تحضير الكيك الطبقي .
In: Annals of Agricultural Science, Moshtohor 2007.v.45 (3)
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2.
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Evaluation of Fish cakes processed from bissaria fish (atherlna hepsetia) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم أقراص السمك المصنعة من سمك البساريا.
In: Mansoura University journal of agricultural sciences 2007.v.17(3)
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3.
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Production and evaluation of gluten free cake [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وتقييم كيك خالى من الجلوتين.
In: The bulletin. Faculty of Agriculture. Cairo University 2006.v.57(4)
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4.
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Effect of selected cereal flours on chemical composition, rheological properties and cake quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام دقيق بعض الحبوب على التركيب الكميائى ، الخصائص الريولوجية وجودة الكيك.
In: Egyptian journal of food science, 2006 v.34
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5.
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Fish cake from Tuna-like fish (Scombromorous spp.) flesh to improve its consumption acceptability [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين القابلية لاستهلاك لحم سمك سكومبرومورس (الشبيه بالتونة) بتصنيعه الى اقراص سمكية.
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(2)
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6.
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Select suitable rice varieties for producing un-fermented puffed rice cake [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أختيار صنف الأرز المناسب لإنتاج كيك غير مخمر.
In: Journal of Agricultural Research Kafrelsheikh University 2009.v.35(1)
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7.
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Effect of adding different gums and emulsifiers on quality attributes and staling rate of microwave-baked cakes / [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة صموغ و مستحلبات مختلفة على صفات الجودة و معدل البيات للكيك المخبوز فى الميكروويف
Alexandria Journal of Food Science and Technology 2011.v.8(2)
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8.
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Physico chemical nutritional and sensory properties of cake based on broken rice and sweet potato composite flour [electronic resource] by Language: English Summary language: Arabic
Publication details: 2023
Other title:
  • الخصائص الفيزوكيميائية والغذائية والحسية للكيك المصنع من الدقيق المركب من كسر الارز والبطاط الحلوة
In: Zagazig Journal of Agricultural Research 2023.v.50(6)
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