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1.
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Nutritional value of supplemented pizza crust [microform]/ Asrar Yaseen Ibrahim Seleem. by Language: English Summary language: Arabic
Publication details: 1996
Dissertation note: Thesis (M.S.)--Menoufia University, 1996.
Other title:
  • القيمة الغذائية للبتزا المرفوعة.
Availability: Items available for loan: Main (1)Call number: THESIS S-9020.

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2.
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Quality attributes based on activites of selected enzymes and inhibitors in some processed foods [computer files]/ Manal Abd El-Mottela Atwa. by Language: English Summary language: Arabic
Publication details: 2002
Dissertation note: Thesis (Ph.D.)--Ain Shams University,2002.
Other title:
  • عناصر الجودة المبنية على نشاط الأنزيمات و المثبطات المختارة فى بعض الأغذية المصنعة.
Online resources:
Availability: Items available for loan: Main (1)Call number: CD-658.

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3.
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Using natural additives for increasing shelf life of pizza [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إستخدام إضافات طبيعية لزيادة فترة صلاحية البيتزا.
In: Egyptian Journal of Agricultural Research 2011.v.89(1)
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4.
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Storage stability and sensory properties of frozen stored pizza fortified with ground flaxseed [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • ثباتية التخزين والخواص العضوية الحسية للبيتزا المخزنة بالتجميد والمحتوية علي مطحون بذور الكتان.
In: Minufiya journal of agricultural research 2015.v.40(1)P.1
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