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Volume & Issue:
Volume 4, Issue 3, March 2013, Page 27-131
1
مقارنة الخواص الکيميائية و الفيزيائية و الريولوجية لبعض الاقماح المحلية الليبية
Page
27-35
نصر عبدالرازق عبدالمولى
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640.36 K
2
NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE
Page
37-50
W. I. A. Nasr; M. I. Hashim; M. R. Shahein
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PDF
569.24 K
3
PROCESSING OF DATE HONEY
Page
51-64
M. B. Doma; S. M. M. EL-Shahawy; S. A. H. Grawish
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745.18 K
4
EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES
Page
65-75
Hanan F. Ahmed
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738.33 K
5
EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE
Page
77-86
M . A . Youssef
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981.7 K
6
GROWTH, SURVIVAL AND ADAPTATION OF Shigella flexneri UNDER ACIDIC CONDITIONS RELEVANT TO THOSE APPLIED DURING DAIRY PROCESSING
Page
87-99
M. Y. Mahana; W. M. El-Sharoud; Marwa E. El-Nabawy
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762.15 K
7
EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD
Page
101-120
Rania E. El-Gammal; Jehan A. A. Ghoneim; Manal F. Salama; M. M. El-Sayed
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784.07 K
8
EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS
Page
121-131
Nesreen M. E. Ali; M. A. Atwaa
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501.72 K