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Physico-functional properties, nutritional quality and sensory characteristics of pumpkin peel puree fortified biscuit [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الطبيعية والوظيفية والجودة التغذوية والخصائص الحسية للبسكويت المدعم بمهروس قشر القرع العسلى
In: Egyptian Journal of Food Science, 2020 v.48
Online access:
Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No1 19.

3.
Novel probiotic adjunct cultures for the production of fruit-flavoured drinkable yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مزارع جديدة مساعدة من البكتريا الداعمة للحيوية لانتاج مشروب الزبادى المطعم بالفاكهة
In: Egyptian Journal of Food Science, 2020 v.48
Online access:
Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No1 20.

4.
Influence of some probiotic bacteria on the improvement of taizzy soft cheese quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض من البكتريا الداعمة للحيوية علي تحسين جودة الجبن التعزي الطري
In: Egyptian Journal of Food Science, 2020 v.48
Online access:
Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No2 1.

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Effects of melatonin on behavioural activities in acetaminophen-induced autism in rat [electronic resource] by Language: English Summary language: Arabic Journal of Applied Veterinary Sciences 2021.v.6(4)
Online access:
Availability: Items available for loan: Main (1)Call number: ART JAVS V6 No4 10.

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