Author = A. S. I. Hussein
| Number of Articles: 3 | ||
| 1 | IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT | |
| Volume 3, Issue 1, January 2012, Page 1-10 | ||
| N. A. El-Adly; A. S. I. Hussein; Amany M. A. Sakr | ||
| 2 | PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD | |
| Volume 2, Issue 6, June 2011, Page 313-320 | ||
| A. S. I. Hussein; N. A. El-Adly; Hala S. Sayed | ||
| 3 | RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE | |
| Volume 33, Issue 1, January 2008, Page 321-330 | ||
| A. M. S. Hussein; Zeinab A. Saleh; I. H. Badawy; F. A. El-Shobaki | ||
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