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1.
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Tarhana dough as a source of probiotics in processing of functional fermented meat sausage (as a home made trial) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إستخدام عجينة التارهانا كمصدر للميكروبات النافعة فى تصنيع سجق لحم متخمر وظيفى (كمحاولة لتصنيعة فى المنزل).
In: Annals of agricultural science 2009.v.54(2)
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2.
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Preparation and flavor evaluation of high quality freeze dried seasoning blend [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحضير وتقييم مخلوط متبل و مجفف عالي الجودة.
In: Arab Universities Journal of Agricultural Science 2007.v.15(1)
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Availability: Items available for loan: Main (1)Call number: ART AUJAS V15 NO1 7.

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3.
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A functional fishery product from silver carp enriched by chitosan [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • منتج سمكى وظيفى من المبروك الفضى المدعم بالشتوزان.
In: Annals of Agricultural Science, Moshtohor 2007.v.45(4)
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4.
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Utilization of Tarhana as a pro - and prebiotic food in Egypt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام التارهانا كغذاء برويبيوتيك وبريبيوتيك في مصر.
In: Annals of Agricultural Science, Moshtohor 2008.v.46(1)
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5.
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Quality attributes of common carp fish balls supplemented with some legume flours [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خصائص جودة كرات سمك المبروك المدعمة بدقيق بعض البقوليات.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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6.
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Antimicrobial, antioxidative effects of carob powder and its effect on cake quality characteristics [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مسحوق الخروب كمادة مضاد للميكروبات و الأكسدة و تأثيره علي خواص جودة الكيك.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(1)
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7.
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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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8.
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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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9.
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Characteristics of extracted peanut oil and impact of its use in partial replacement of milk fat on the quality of ice cream [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الصفات المميزة لزيت الفول السودانى المستخلص وتأثير إحلاله جزئيا محل دهن اللبن على جودة المثلجات القشدية.
In: Egyptian Journal of Dairy Science 2005.v.33(2)
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10.
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Effect of adding different gums and emulsifiers on quality attributes and staling rate of microwave-baked cakes / [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة صموغ و مستحلبات مختلفة على صفات الجودة و معدل البيات للكيك المخبوز فى الميكروويف
Alexandria Journal of Food Science and Technology 2011.v.8(2)
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Availability: Items available for loan: Main (1)Call number: ART AJFST V8 No2 1.

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