الإنتاج العلمي in Profile page - ملف العلماء المصريين

تحسين القابلية لاستهلاك لحم سمك سكمبرومورس (الشبيه بالتونة) بتصنيعه إلى أقراص سمكية UMIS

badeaa AbdulRahman Besar

Amin Kamal Amin Ammar

Samir Abdo Yousef Alsnat

العمليات التكنولوجية المؤثرة على اختزال مبيد الديكوفول بالفراولة والكانتلوب UMIS

badeaa AbdulRahman Besar

Amin Kamal Amin Ammar

Samir Abdo Yousef Alsnat

Impact of storage, flour extraction rate and bread making on Malathion residues and chemical composition of wheat UMIS

badeaa AbdulRahman Besar

Production of high dietary protein spaghetti from leguminous sources UMIS

badeaa AbdulRahman Besar

Technological, Chemical and biological studies on Prepared elderly food production UMIS

badeaa AbdulRahman Besar

Nutrition and biological studies on green barley leaves as a sours of beta carotene UMIS

badeaa AbdulRahman Besar

Effect of using different cooking oils on acryl amide formation in some Egyptian fried foods UMIS

badeaa AbdulRahman Besar

Chemical, technological and biological studies of certain mixtures of new infant food UMIS

badeaa AbdulRahman Besar

Effect of using Orange and Apple peel as fat replacers on The sensory, Physical, and nutritional evaluation of beef burgers UMIS

badeaa AbdulRahman Besar

Effect of pickling and storage of pickled cucumber and peper on actellic residues, microbial count and chemical composition UMIS

badeaa AbdulRahman Besar

Role of home preparations and some technological processes in reducing kelthane residues on grape and peach fruits and in their products UMIS

badeaa AbdulRahman Besar

Nutritional and biological studies on dry, soaked, germinated and cooked mung beans UMIS

badeaa AbdulRahman Besar

Effect of boiling, grilling and freezing on chlorpyrifos residues and protein quality in japaneae quail UMIS

badeaa AbdulRahman Besar

Chemical composition and some protein characteristics of grape (vitis viinifera ) seed mel UMIS

badeaa AbdulRahman Besar

High dietary protein pasta from mixtures of mung beans and other legume flours UMIS

badeaa AbdulRahman Besar

Some physical , chemical , biological and technological evaluation of wheat and triticale UMIS

badeaa AbdulRahman Besar

Technological and microbiological studies on some oxyamyl treated vegetable crops UMIS

badeaa AbdulRahman Besar

Microbial production of invertase and its utilization in preparation of invited sugara UMIS

badeaa AbdulRahman Besar

chemical and sensory evaluation of chickupea and soyabeanas affected by soaking, germination and cooking UMIS

badeaa AbdulRahman Besar

Techmological Processes affecting on reduction of dicofol residues on strawberry and cantaloupe UMIS

badeaa AbdulRahman Besar

fish cake fram tuna- like4 fish (Scombromorous spp. ) flesh to imporove its comsumption acceptability UMIS

badeaa AbdulRahman Besar

Effect of mutriition with turmeric,curcumin and betrahy drocurcumin on diabetic rats UMIS

badeaa AbdulRahman Besar

Utilization of pumpkin pulp and seeds flour as nutrient supplement of wheat biscuit UMIS

badeaa AbdulRahman Besar

Possibilities to decrease the potential of Acrylamide formation in fried potato products J.Agric UMIS

badeaa AbdulRahman Besar