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1.
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Biological evaluation of omega-3 and 6 polyunsaturated Fatty acids of flax and sesame seed sand its utili7ation in Preparing high-ratio layer cake [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم البيولوجى للأحماض الدهنية عديدة التشبع من النوع أوميجا 3 و 6 في زيوت بذرة الكتان والسمسم واستخدامهم في تحضير الكيك الطبقي .
In: Annals of Agricultural Science, Moshtohor 2007.v.45 (3)
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2.
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Effect of polysaccharides on the cooking quality and sensory characteristics of carp fish pattie [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير السكريدات العديدة على جودة الطهى والخواص الحسية لباتية سمك المبروك.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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3.
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Improvement of pan bread and croissant quality by using barley tarhana dough [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين جودة الخبز الإفرنجي والكرواسون باستخدام عجينة التارهانا المدعمة بالشعير.
In: Alexandria Journal of Food Science and technology 2010.v.7(2)
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4.
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Quality attribuites of low - fat beef sausage containing different dietary fibers [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خصائص الجودة للسجق البقرى منخفض الدهن المحتوى على الياف غذائية مختلفة.
In: Annals of Agricultural Science, Moshtohor 2004.v.42(2)
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5.
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Characteristics of mango seed kernel butter and its effects on quality attributes of muffins [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صفات زبد نواة بذور المانجو تأثيرها على خصائص جودة فطائر القوالب "المافين".
In: Alexandria Journal of Food Science and technology 2012.v.9(2)
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6.
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Effect of fermentation systems on quality characteristics of frozen dough containing some food additives [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير نظم التخمير على خصائص جودة العجائن المجمدة المحتوية على بعض المضافات الغذائية.
In: Alexandria Journal of Food Science and technology 2012.v.9(2)
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