الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
381 Effect of processing on the amino acid composition and protein quality of mung bean seeds. Dr. El-Sayed Ali Abdel-Rahman 2000
382 Effect of some technological processes on gross chemical composition and mineral contents of mung bean seeds, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2000
383 Phytic acid and its destruction in backing. 1: Phytic acid in wheat milling fractions and its fermentative reduction during Egyptian Balady breadmaking. Prof. Abdalla Saleh Abdel-Gawad Lagouda 2000
384 Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Dr. El-Sayed Ali Abdel-Rahman 2000
385 Characterization of partially purified phytase from rice bran. Prof. Wafik Sanad Mousa Ragab 2000
386 Body composition , proximate chemical composition and amino acid content of chicken and quail meats Prof. Mohamed Rashwan Abdel-Aal Rashwan 2000
387 Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Dr. El-Sayed Ali Abdel-Rahman 2000
388 Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2000
389 Assessing quality puality parameters of baby foods based on Upper Egypt Dates Prof. Magda Abdel-Hamid Ahmed Salim 1999
390 Fate of aflatoxins during processing and storage of orange juice. Prof. Wafik Sanad Mousa Ragab 1999