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1.
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Utilization of potato-chips waste for production of high economic value products: 1- production of baker's yeast [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الإستفادة من مخلفات صناعة شرائح البطاطس في إنتاج منتجات ذات قيمة اقتصادية عالية: 1- إنتاج خميرة الخباز.
In: Alexandria Journal of Food Science and technology 2007.v.4(2)
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2.
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Utilization of potato-chips waste for production of high economic value products: II- production of citric acid by solid-state [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاستفادة من مخلفات صناعة شرائح البطاطس في إنتاج منتجات ذات قيمة إقتصادية عالية: 2- إنتاج حامض الستريك.
In: Alexandria Journal of Food Science and technology 2007.v.4(2)
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3.
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Deep-fat frying of potatoes in palm oil in relation to quality characteristics assessment [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • القلي العميق للبطاطس في زيت النخيل و غلاقته بتقييم صفات الجودة .
In: Alexandria Journal of Food Science and technology 2006.v.3(1)
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4.
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Estimation of quality attributes and frying times of cottonseed and sunflower oil blend during deep-fat frying of potato chips [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقدير خصائص الجودة و عدد مرات القلي لخليط من زيت بذرة القطن و زيت عباد الشمس أثناء عمليات القلي العميق لرقائق البطاطس.
In: Alexandria Journal of Food Science and technology 2004.v.1(2)
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