الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
461 Effect of domestic processing on oligosaccharide content of some dry legume seeds. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1993
462 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
463 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
464 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Mohamed Kamal El-Sayed Yussef 1992
465 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Kamal El-Sayed Yussef 1992
466 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
467 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
468 Improvement of raw sugar quality using thermal affination process. Prof. Samy Ibrahim Mohamed Elsyiad 1992
469 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
470 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992