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1.
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Evaluation of spaghetti supplemented with defatted soybean and wheat germ flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم المكرونة الاسباجيتى المدعمة بدقيق فول الصويا منزوع الدهن وكذلك دقيق جنين القمح.
In: Minufiya Journal of Agricultural Research 2007. v.32(3)
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2.
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Evaluation of some imported and local wheats for spaghetti-making [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم بعض الاقماح المستوردة والمحلية لصناعة الاسباجيتى.
In: Egyptian journal of food science, 2006 v.34
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3.
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Relationship between cooking water resources and types of semolina and cooking quality parameters of spaghetti [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • العلاقة بين مصدر ماء الطهى ونوع السيمولينا ومقاييس جودة الطهى للاسباجتى.‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(5)
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4.
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Nutritional value of spaghetti fortified with low fat soy and sweet potato flours [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • القيمة الغذائية للاسباجتيى المدعمة بدقيق الصويا منخفض الدهن ودقيق البطاطا.
In: Annals of Agricultural Science 2003.v.48(1)
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5.
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Sorghum protein concentrate and isolate as a potential source of high protein for spaghetti manufacture [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام البروتين المركز والمفصول للسورجم كمصدر عالي للبروتين في صناعة المكرونة الاسباجيتي.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(6)
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6.
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Nutritional evaluation of spaghetti replaced by some raws legumes flour and treated with different technological methods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الغذائي لأسباجيتي المصنعة بالاستبدال ببعض دقيق البقوليات الخام والمعامل بطرق تكنولوجية مختلفة.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(6)
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