الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
121 The changes in the volatile aldehydes formed during the deep-fat frying process د. أحمد صلاح موسى صالح 2015
122 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. سامى ابراهيم محمد الصياد 2015
123 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types د. أحمد صلاح موسى صالح 2015
124 Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch د. أحمد صلاح موسى صالح 2015
125 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. أ.د.محمد كمال السيد محمد يوسف 2015
126 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. د. مخلص أحمد محمد محمد عبدالرحمن 2015
127 Minimizing the milk of lime and steam consumption during
sugar beet processing in delta sugar factories 		سامى ابراهيم محمد الصياد 2015
128 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. أ.د.عبدالله صالح عبدالجواد لاجوده 2015
129 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity د. أحمد صلاح موسى صالح 2015
130 Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization د. أحمد صلاح موسى صالح 2015