الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
621 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986
622 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Mohamed Najib Ahmed Elrefi 1986
623 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986
624 Effect of steeping and roasting on Lipid, phospholipid fractions and fatty acid composition of Egyptian Chufa tubers (Cyperus Esculentus) Prof. Mohamed Najib Ahmed Elrefi 1986
625 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Mohamed Kamal El-Sayed Yussef 1986
626 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986
627 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Mohamed Najib Ahmed Elrefi 1986
628 Effect of roasting of chickpea (Cicer Arietinum) on gross chemical composition, amino acid composition and phenolic acids content, Prof. Mohamed Najib Ahmed Elrefi 1986
629 Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination Prof. Salah Hassanein Mohamed Abouelhawa 1986
630 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Salah Hassanein Mohamed Abouelhawa 1986