Author = Sawsan Y. EI-Faham
| Number of Articles: 2 | ||
| 1 | EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES | |
| Volume 30, Issue 11, November 2005, Page 6855-6868 | ||
| Sawsan Y. EI-Faham | ||
| 2 | RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII | |
| Volume 29, Issue 5, May 2004, Page 2623-2634 | ||
| Sawsan Y. EI-Faham; E. I. Yousif | ||
View on SCiNiTO