| 91 |
Influence of Storage Treatments on the Weight Loss and Quality of the
Egyptian Garlic (Allium sativum L.) under Assiut Conditions |
2018 |
| 92 |
Physicochemical and antioxidant properties of rice flour based extrudates enriched with stabilized rice bran |
2018 |
| 93 |
The changes in structural, physicochemical, and digestive properties of red adzuki bean starch after repeated and continuous annealing treatments |
2018 |
| 94 |
The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch |
2018 |
| 95 |
The effect of repeated versus continuous annealing on structural,physicochemical, and digestive properties of potato starch |
2018 |
| 96 |
The modifications in physicochemical and functional properties of proso millet starch after ultra-high pressure (UHP) process |
2018 |
| 97 |
Effect of using red rice fermented by Monascus ruber AUMC 4066 as replacement of wheat flour in sponge cake.
|
2017 |
| 98 |
Preparation and evaluation of oat-kishk flakes as a new product.
|
2017 |
| 99 |
Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid |
2017 |
| 100 |
Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 1-Effect of Storage Conditions on Gross Chemical Composition, Phytochemical Components and Oil Stability of Pink Grapefruit Peels. (2017). e |
2017 |
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