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1.
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Properties and utilization of natural carotenoids extracted from persimmon fruit (diospyros kaki l) in glazing jelly and aerated sweets [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خواص واستخدام الكاروتينويدات الطبيعية المستخلصة من ثمار الكاكى فى جيلى التغطية والحلوى الهوائية.
In: Annals of Agricultural Science 2006.v.51(2)
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2.
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Prickly pear peels as a new source of natural liquid sweetener and its application in toffee manufacture [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام قشور التين الشوكى كمصدرجديد للمحلى الطبيعى فى تصنيع الطوفى.
In: Annals of agricultural science 2010.v.55(2)
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3.
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Hypolipidemic effect of persimmon in rats fed high fat diet and its use in juice and nectar preparation [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الكاكا كعامل خافض لليبيدات فى فئران التجارب المغذاة على وجبة مرتفعة الدهن واستعمالها فى تحضير العصير والنكتار.
In: Alexandria Journal of Food Science and technology 2009.v.6(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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Function properties of jew's mallow mucilage and sodium alginate and their effect on dough and bread quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الوظيفية لميوسيلاج الملوخية والجينات الصوديوم وتأثيرها على جودة العجين والخبز.
In: Annals of Agricultural Science, Moshtohor 2004.v.42(1)
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6.
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Polysaccharides as an improvement agent in cake production [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • السكريدات العديدة كعامل محسن فى إنتاج الكيك.
In: Annals of Agricultural Science 2003.v.48(2)
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