الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
371 Effect of processing on the amino composition and protein quality of mung bean seeds. Prof. Mohamed Najib Ahmed Elrefi 2000
372 ).Effect of processing on the amino composition and protein quality of mung bean seeds Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2000
373 ) Effect of processing on the amino acid composition and protein quality of mung bean seeds Dr. El-Sayed Ali Abdel-Rahman 2000
374 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
375 Effect of some technological processes on gross chemical composition and mineral contents of mung bean seeds Prof. Mohamed Najib Ahmed Elrefi 2000
376 Effect of storage and boiling on some quality characteristics of eggs. Prof. Magda Abdel-Hamid Ahmed Salim 2000
377 Effect of some technological processes on gross chemical composition and mineral contents of mung bean seeds, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2000
378 Effect of processing on the amino acid composition and protein quality of mung bean seeds. Dr. El-Sayed Ali Abdel-Rahman 2000
379 Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Dr. El-Sayed Ali Abdel-Rahman 2000
380 Storage stability and utilization of date syrup (Dibs). Prof. Bolbol Ramadan Ramadan Ramadan 2000