Author = M. R. G. Youssif
| Number of Articles: 8 | ||
| 1 | Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders | |
| Volume 15, Issue 2, February 2024, Page 37-45 | ||
| M. M. A. Rabie; Gehan A. Ghoneim; M. R. G. Youssif; Mariam M. I. Abo El-Maaty | ||
| 2 | Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies | |
| Volume 11, Issue 2, February 2020, Page 65-73 | ||
| M. M. Rabie; Faten Y. Ibrahim; M. R. G. Youssif; Nora M. Ezz El-Ragal | ||
| 3 | Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake | |
| Volume 9, Issue 12, December 2018, Page 439-445 | ||
| Faten Y. Ibrahim; E. A. Aboulnaga; M. R. G. Youssif; M. A. El-Gaafary | ||
| 4 | Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread | |
| Volume 03, Issue 3, 2018, Page 161-167 | ||
| Mona M. Khalil; Gehan A. Ghoneim; M. R. Youssif; M. Tamimy | ||
| 5 | Influence of Various Hydrocolloids Addition on Pan Bread Quality | |
| Volume 9, Issue 10, October 2018, Page 339-346 | ||
| E. A. Aboulnaga; Faten Y. Ibrahim; M. R. G. Youssif; A. M. I. Mohamed | ||
| 6 | Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread | |
| Volume 9, Issue 7, July 2018, Page 221-227 | ||
| M. Youssif; Mona M. Khalil; Gehan A. Ghoneim; M. Tamimy | ||
| 7 | Utilization of Different Seedss for Production Multigrain Pan Bread | |
| Volume 8, Issue 1, January 2017, Page 9-16 | ||
| M. R. Youssif; Gehan A. Ghoneim | ||
| 8 | EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER | |
| Volume 6, Issue 11, November 2015, Page 653-671 | ||
| A. I. Abd El-gawwad; Faten Y. Ibrahim; E. A. Aboulnaga; Ban J. Majeed; M. R. G. Youssif | ||
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