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1.
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Utilization of some plant protein isolate and their effects on quality of local macaroni [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الأستفادة من بعض البروتينات المعزولة وتأثيرها على جودة المكرونة المحلية.‪‪‪‪‪
In: Annals of agricultural science 2009.v.54(1)
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2.
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Utilization of flaxseeds in improving bread quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الإستفادة من بذور الكتان فى تحسين جودة الخبز.
In: Egyptian Journal of Agricultural Research 2011.v.89(1)
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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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The optimum use of different milling products of durum wheat in producing some bakery products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التوجيه الأمثل لمختلف نواتج طحن القمح الديورم فى إنتاج بعض منتجات المخابز.
In: Egyptian Journal of Agricultural Research 2011.v.89(1)
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5.
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Technological and biological studies on biscuit fortified with protein isolate from IVY seeds [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات تكنولوجية وحيوية على البسكويت المدعم بالبروتين المعزول من بذور اللبلاب.
In: Alexandria Journal of Agricultural Research 2006.v.51(1)
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6.
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Chemical and biological functional aspects of past rich in dietary fiber and B-glucan [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التأثيرات الحيوية الوظيفية للمكرونة الغنية بالالياف الغذائية والبيتا جلوكان.
In: Egyptian Journal of Agricultural Research 2004.v.82(3)SI
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