الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
371 Characterization of partially purified phytase from rice bran. Prof. Wafik Sanad Mousa Ragab 2000
372 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
373 ).Effect of processing on the amino composition and protein quality of mung bean seeds Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2000
374 ) Effect of processing on the amino acid composition and protein quality of mung bean seeds Dr. El-Sayed Ali Abdel-Rahman 2000
375 Egyptian raw cane sugar quality in relation to refining requirements. Prof. Samy Ibrahim Mohamed Elsyiad 2000
376 Body composition , proximate chemical composition and amino acid content of chicken and quail meats Prof. Mohamed Rashwan Abdel-Aal Rashwan 2000
377 Effect of storage and boiling on some quality characteristics of eggs. Prof. Magda Abdel-Hamid Ahmed Salim 2000
378 Effect of some technological processes on gross chemical composition and mineral contents of mung bean seeds, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2000
379 Effect of processing on the amino acid composition and protein quality of mung bean seeds. Dr. El-Sayed Ali Abdel-Rahman 2000
380 Effect of processing on the amino composition and protein quality of mung bean seeds. Prof. Mohamed Najib Ahmed Elrefi 2000