| 61 |
Chemical Composition and Sensory Evaluation of Domestic Prepared and Commercial Baby Food Formulas |
2018 |
| 62 |
Nutrition value and sensory characteristic of wheat biscuits fortified with curcumin and mustard seeds powders |
2018 |
| 63 |
Nutrition value and sensory characteristic of wheat biscuits fortified with curcumin and mustard seeds powders |
2018 |
| 64 |
Nutrition value and sensory characteristic of wheat biscuits fortified with curcumin and mustard seeds powders |
2018 |
| 65 |
Nutrition value and sensory characteristic of wheat biscuits fortified with curcumin and mustard seeds powders |
2018 |
| 66 |
Preparation of Some Low-Caloric Bakery Products |
2018 |
| 67 |
Preparation of Some Low-Caloric Bakery Products |
2018 |
| 68 |
Preparation of Some Low-Caloric Bakery Products |
2018 |
| 69 |
استحداث زخارف من الفن الفارسي و تنفيذها بأستخدام اللاسية الروماني في مجال الملابس و النسيج |
2018 |
| 70 |
استحداث زخارف من الفن الفارسي و تنفيذها بأستخدام اللاسية الروماني في مجال الملابس و النسيج |
2018 |
