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Volume 15 (2024)
Volume 14 (2023)
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Keywords =
chickpea
Number of Articles:
9
1
Improvement of Red Tuna Luncheon Quality Attributes
Volume 14, Issue 1, January 2023, Page
25-29
Zeinab S. Farag
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556.3 K
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2
Processing Gluten- Free Noodles Fortified with Chickpea Flour
Volume 12, Issue 9, September 2021, Page
203-209
galila ali asker; Mona M. H. Mousa
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692.23 K
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3
Chemical and Sensory Assessment for some Complementary Food for Older Infants
Volume 9, Issue 8, August 2018, Page
297-304
M. T. Shalaby; M. A. Abou-Raya; F. Y. Ibrahim; S. I. Mohamed
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405.7 K
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4
Study of Using some Legumes for Household Meat Substitute “Luncheon”
Volume 8, Issue 5, May 2017, Page
217-223
Rasha A. Shalaby; Afaf O. Serage; Zeinab M. AbdeL-Ghany; Noha M. Mohamed Mohamed
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248.79 K
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5
CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS
Volume 6, Issue 5, May 2015, Page
277-292
Mona M. Khalil; M. T. Shalaby; Amaleka D. El-Dahshan; S. K. Saeed
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993.56 K
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6
QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES
Volume 4, Issue 10, October 2013, Page
519-538
Y. F. M. Kishk
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933.47 K
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7
UTILIZATION OF SOME MILK BY-PRODUCTS AND CHICKPEA FOR PREPARING WEANING FOODS
Volume 32, Issue 3, March 2007, Page
2085-2093
Afaf O. A. Ali; Akiela Saleh; A. M. Abeid
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486.65 K
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8
EFFECT OF SOAKING MEDIUM ON ORGANOLEPTIC PROPERTIES, CHEMICAL COMPOSITION AND SOME ANTINUTRITIONAL FACTORS OF PARCHED CHICKPEA (Cicer arietinum L.)
Volume 32, Issue 2, February 2007, Page
1217-1227
H. M. S. Ziena
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625.43 K
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9
CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING
Volume 30, Issue 5, May 2005, Page
2693-2707
A. A. El-Bagoury; Badea A. Bessar; Hanan Ahmed
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538.99 K
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