الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
601 Veraenderung von Roggenmehlinhaltsstoffe durch zugesetzte und mehleigene Enzyme und deren Einfluss auf das Backverhalten der Mehle.(In German). Prof. Abdalla Saleh Abdel-Gawad Lagouda 1987
602 Effect of germination, boiling and roasting processes on protein fractionation and solubilization and the amino acid composition of fenugreek seeds, Prof. Mohamed Najib Ahmed Elrefi 1987
603 Recent trends for single-cell protein production from petroleum and utilization as food and feed Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1987
604 Nutritive and caloric value of plum and prunes. Prof. Ahmed Hamed Abd ElGhany Khalifa 1987
605 Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus). Prof. Salah Hassanein Mohamed Abouelhawa 1986
606 Effect of steeping and roasting on Lipid, phospholipid fractions and fatty acid composition of Egyptian Chufa tubers (Cyperus Esculentus Prof. Salah Hassanein Mohamed Abouelhawa 1986
607 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
608 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Mohamed Najib Ahmed Elrefi 1986
609 Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination, Prof. Mohamed Najib Ahmed Elrefi 1986
610 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986