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1.
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Nutrients content and nutritive value of some germinated and non germinated legumes [electronic resource] by Language: English Summary language: Arabic
Other title:
  • المحتوى الغذائى والقيمة الغذائية لبعض البقوليات المنبتة والغير منبتة.
In: Mansoura University Journal of Agricultural Chemistry and Biotechnology 2010.v.1(5)
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2.
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Effect of soaking medium on organoleptic properties, chemical composition and some antinutritional factors of parched chickpea (Cicer Arietinum L.) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير وسط النقع علي الخواص العضوية الحسية و التركيب الكيماوي و بعض مانعات التغذية في الحمص المحمص.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(2)
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3.
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Chemical and sensory evaluation of chickpea and soybean as affected by soaking, germination and cooking [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير معاملات النقع والإنبات والطهى على التقييم الكيماوى والحسى للحمص وفول الصويا.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
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4.
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Functional properties of lupine and chickpea flours and its application in beef patties [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الوظيفية لدقيق الحمص والترمس وتطبيقه فى البيف باتيه.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
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5.
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The role of chickpea as a fortified material to biscuits on controlling serum glucose of diabetic rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دور الحمص كمادة مدعمة للبسكوت في التحكم في مستوى جلوكوز الدم للفئران المصابة بمرض البول السكري.
In: Journal of Biological Chemistry and Environmental Sciences 2008.v.3(3)II
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6.
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Effect of some conventional processing methods on quality of substituted cake with chickpea flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض طرق المعاملات التقليدية على جودة الكيك المدعم بدقيق حمص الشام.
In: Minufiya Journal of Agricultural Research 2003. v.28(6)
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