الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
461 Protein solubility, mineral content, amino acid composition and electrophoretic patterns of some gourd seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1993
462 Protein solubility, mineral content, amino acid composition and electrophoretic patterns of some gourd seeds. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
463 Effect of gamma irradiation on flavor components of three Egyptian spice Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
464 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
465 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Mohamed Najib Ahmed Elrefi 1992
466 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
467 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
468 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Mohamed Najib Ahmed Elrefi 1992
469 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
470 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992