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	1.	No cover image available Nutritional potential and functional properties of tempe produced from mixtures of different legumes 1: Chemical constituents of legume mixtures and their tempe [electronic resource]. by Nassar, A. G Mubarak, A. E El-Beltagy, A. E Language: English Summary language: Arabic Other title: الخصائص التغذوية والوظيفية للتمبى المنتجة من بعض البقوليات 1-المكونات الكيميائية لمخلوط البقوليات والتمبى المنتج. In: The bulletin. Faculty of Agriculture. Cairo University 2007.v.58(1) Online access: Full Text Article Availability: No items available. Add to cart (remove)
	2.	No cover image available Antibacterial activity of soy sauce as a fermented seasoning product [electronic resource] by DAW, Z. Y EL-Gizawy,.S. A Ibrahim, N. A Abu- Zaid, Beer A Language: English Summary language: Arabic Other title: تأثير الصويا صوص المثبط للنشاط البكتيري. In: Egyptian Journal of Agricultural Research 2004.v.82(3)SI Online access: Full Text Article Availability: No items available. Add to cart (remove)

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