الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
481 Effect of extraction rates of Egyptian hard and soft wheat flours on the composition and gelling capacity of water-soluble pentosans. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
482 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
483 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
484 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Kamal El-Sayed Yussef 1992
485 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
486 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
487 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Mohamed Najib Ahmed Elrefi 1992
488 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
489 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Samy Ibrahim Mohamed Elsyiad 1992
490 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992