الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
481 Natural food toxins, Assiut J. of Environmental Studies Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1992
482 Available carbohydrates and in vitro starch digestibility of some dry legumes: Effect of soaking and different methods of processing. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
483 Influence of partial replacement of sodium on reheological properties and quality of three types of Egyptian bread
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
484 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
485 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
486 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Najib Ahmed Elrefi 1992
487 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Samy Ibrahim Mohamed Elsyiad 1992
488 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Mohamed Kamal El-Sayed Yussef 1992
489 Removal of phenolic compounds and improvement of In-vitro digestibility of sunflower protein extracts by activated charcoal treatment Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
490 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992