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. Mohamed Rashwan Abdel-Aal Rashwan 1993
462 Studies on the protein solubility, amino acids composition and electrophoretic patterns of some gourd seeds Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
463 Protein solubility, amino acids composition and electrophoretic patterns of some gourd seeds Prof. Magda Abdel-Hamid Ahmed Salim 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 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
466 Effect of frozen storage on lipid phospholipid fractions and fatty acid composition of cobb chicken tissues. Prof. Samy Ibrahim Mohamed Elsyiad 1992
467 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
468 Determination of coliforms and Escherichia coli in some meat products using most probable number technique Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
469 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
470 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992