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1.
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Reduction of oil content from fried potato crisps: kinetics of moisture loss, oil uptake and color changes during frying [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خفض محتوى رقائق البطاطس المقلية من الزيت:دراسة حركيات فقد المحتوى الرطوبى وإكتساب الزيتى والتغيرات اللونية أثناء عملية القلى.
In: Annals of agricultural science 2008.v.53(1)
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2.
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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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3.
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Biological evaluation of normal and low cholesterol eggs in feeding rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقيم البيولوجي للبيض العادي ومنخفض الكوليسترول فى فئران التجارب.
In: Alexandria Journal of Food Science and Technology 2007.v.4(1)
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4.
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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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5.
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Determination of some controversy additives in foodstuffs [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقدير بعض المضافات المثيرة للجدل في المواد الغذائية.
In: Journal of Biological Chemistry and Environmental Sciences 2008.v.3(2)I
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6.
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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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