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1.
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Nutritional and sensorial quality of cookies fotrified with defatted flaxseed and sesame seed meals [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الجودة التغذوية والحسية للكعك المدعم بكسب الكتان والسمسم.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(1)
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2.
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Quality of cookies as affected by dough mixing time, corn meal addition and microwave heating after conventional baking [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مدي تأثر جودة البسكويت بكل من زمن الخلط وإضافة دقيق الذرة و إستخدام الميكرويف.
In: Egyptian Journal of Agricultural Research 2004.v.82(2)
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Physicochemical, biological and sensory evaluation of cookies fortified with protein from defatted peach kernel meal [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الطبيعى والكيماوى والبيولوجى والحسى للبسكويت المدعوم ببروتين نوى الخوخ الخالى من الدهن.
In: Annals of Agricultural Science 2004.v.49(2)
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Technological evaluation of three newly released hull-less barley cultivars in Egypt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم تكنولوجى لثلاثة أصناف من الشعير العارى مستنبطة حديثا فى مصر.‪‪‪‪
In: Egyptian Journal of Agricultural Research 2005.v.83(3)
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5.
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Nutritional value and quality characteristics of cookies prepared from partial or complete substitution of wheat flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • القيمة الغذائية وخصائص جودة الكوكيز المجهزة من الاستبدال الكلى أو الجزئى لدقيق القمح.
In: Agricultural Research Journal, Suez Canal University 2013 v.13(1)
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