A
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Abo Bakr, Taiseer M.
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
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Ahmed, hadeer M. A.
Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils [Volume 19, Issue 2, 2022, Pages 27-35]
E
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ElKhir, Nada, M.
The Impact of Food Services Protocol on the Quality and Safety of Egg Served by Hospitals in Khartoum State, Sudan [Volume 19, Issue 1, 2022, Pages 16-24]
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Esmat, El-Zalaki M. S.
Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview [Volume 19, Issue 1, 2022, Pages 2-9]
F
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Farahat, Faten
The Impact of Food Services Protocol on the Quality and Safety of Egg Served by Hospitals in Khartoum State, Sudan [Volume 19, Issue 1, 2022, Pages 16-24]
M
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M.F, Abo-Dief
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
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Mostafa, Rehab Abdelsalam
Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish [Volume 19, Issue 2, 2022, Pages 15-26]
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Moustafa, Ayat, M.
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
R
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Ramdan, attia S.
Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils [Volume 19, Issue 2, 2022, Pages 27-35]
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