الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
461 Protein solubility, amino acids composition and electrophoretic patterns of some gourd seeds Prof. Magda Abdel-Hamid Ahmed Salim 1993
462 Protein solubility, mineral content, amino acid composition and electrophoretic patterns of some gourd seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1993
463 Protein solubility, mineral content, amino acid composition and electrophoretic patterns of some gourd seeds. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
464 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
465 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
466 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1992
467 Assessment of Egyptian beef and buffalo nutritive meat quality Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
468 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Kamal El-Sayed Yussef 1992
469 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
470 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Samy Ibrahim Mohamed Elsyiad 1992