الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
631 Effect of roasting of chickpea (Cicer Arietinum) on gross chemical composition, amino acid composition and phenolic acids content, Prof. Mohamed Najib Ahmed Elrefi 1986
632 Effect of freezing and boiling on minerals content of six Egyptian beef organs Prof. Magda Abdel-Hamid Ahmed Salim 1985
633 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans Prof. Mohamed Najib Ahmed Elrefi 1985
634 Lipolysis and fractionation of triglycerides by Argentation-TLC in lard and beef tallow mixtures
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1985
635 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Mohamed Kamal El-Sayed Yussef 1985
636 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Mohamed Najib Ahmed Elrefi 1985
637 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Mohamed Bahaa El-din Omar Mansour Nasr 1985
638 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1985
639 Production of soybean proteins, Technical Bulletin, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1984
640 Production of single cell protein from algae Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1983