الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
571 Studies on the water-soluble pentosans from Egyptian wheat flours of different milling extractions. Prof. Mohamed Kamal El-Sayed Yussef 1987
572 Effect of germination, boiling and roasting processes on protein fractionation and solubilization and the amino acid composition of fenugreek seeds. Prof. Mohamed Kamal El-Sayed Yussef 1987
573 Hunger between reality and futurism Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1987
574 Characteristics and composition of Egyptian olive oil Prof. Mohamed Najib Ahmed Elrefi 1987
575 ), ِApplication of genetic engineering in the food industry Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1987
576 Studies on the water-soluble pentosans from Egyptian wheat flours of different milling extractions. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1987
577 Effect of germination, boiling and roasting processes on protein fractionation and solubilization and the amino acid composition of fenugreek seeds. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1987
578 Detection and evaluation of lard adulteration in pure buffalo and cow butter Prof. Mohamed Rashwan Abdel-Aal Rashwan 1987
579 Production of nonconventional proteins from date industry wastes Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1987
580 Mycological quality of some Egyptian spices treated with gamma irradiation. 1- Anise,cumin and fennel. Prof. Mohamed Najib Ahmed Elrefi 1987