الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
471 Available carbohydrates and in vitro starch digestibility of some dry legumes: Effect of soaking and different methods of processing. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
472 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
473 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
474 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
475 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Najib Ahmed Elrefi 1992
476 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
477 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Mohamed Kamal El-Sayed Yussef 1992
478 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Kamal El-Sayed Yussef 1992
479 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
480 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992