الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
491 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
492 Effect of frozen storage on lipid phospholipid fractions and fatty acid composition of cobb chicken tissues. Prof. Samy Ibrahim Mohamed Elsyiad 1992
493 Determination of coliforms and Escherichia coli in some meat products using most probable number technique Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
494 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
495 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
496 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992
497 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
498 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
499 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1992
500 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Kamal El-Sayed Yussef 1992