Author = RAFAT N. SANDAK
| Number of Articles: 8 | ||
| 1 | EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE. | |
| Volume 87, Issue 2, July 2009, Page 499-507 | ||
| RAFAT N. SANDAK; ABDEL-MONEM S. I. EL- SHAZELY; SOHIER T. EL–HADIDI | ||
| 2 | TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT | |
| Volume 83, Issue 3, September 2005, Page 1317-1325 | ||
| RAFAT N. SANDAK; ABEL-MONEM S. I. EL -SHAZELY; ABDEL-FATAH A. EL -SAYED | ||
| 3 | PRODUCTION OF PECTIN FROM SOME LEGUMES HULL | |
| Volume 82, Issue 3, September 2004, Page 1285-1296 | ||
| RAFAT N. SANDAK | ||
| 4 | UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE | |
| Volume 80, Issue 3, September 2002, Page 1263-1276 | ||
| RAFAT N. SANDAK | ||
| 5 | AGRONOMICAL AND BIOCHEMICAL EVALUATION FOR SOME EXOTIC BARLEY GENOTYPES | |
| Volume 80, Issue 2, July 2002, Page 817-834 | ||
| AHMED M. O. EL BAWAB; RAFAT N. SANDAK | ||
| 6 | UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING | |
| Volume 78, Issue 3, September 2000, Page 1241-1252 | ||
| RAFAT N. SANDAK; AMAL A. A. EL-HOFI | ||
| 7 | ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY | |
| Volume 78, Issue 1, March 2000, Page 321-335 | ||
| RAFAT N. SANDAK | ||
| 8 | EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD | |
| Volume 77, Issue 3, July 1999, Page 1301-1316 | ||
| RAFAT N. SANDAK; AMAL A. A. EL-HOFI | ||
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