الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
491 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
492 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992
493 Influence of partial replacement of sodium on reheological properties and quality of three types of Egyptian bread
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
494 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
495 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
496 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1992
497 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
498 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
499 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
500 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Samy Ibrahim Mohamed Elsyiad 1992