Keywords = spaghetti
| Number of Articles: 8 | ||
| 1 | Improving wheat flour properties for spaghetti processing using some improvers | |
| Volume 37, Issue 3, December 2022, Page 1-28 | ||
| 2 | Implementation of ISO 22000 System in Spaghetti Industry | |
| Volume 11, Issue 12, December 2020, Page 321-329 | ||
| M. Z. El-Rouby; H. E. Bahlol; A. I. El-Desouky; A. M. Sharoba; A. H. Darweesh | ||
| 3 | EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI) | |
| Volume 45, Issue 1, January 2018, Page 293-300 | ||
| Mahmoud K. Abd El-Hameed; S. M. Abou El-Maatti; Soheir M.E. El-Saidy; Somaya M. Ahmed | ||
| 4 | Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour | |
| Volume 47, Issue 2, November 2016, Page 1-22 | ||
| Mahmoud S. Hassan Hassan; Mohamed Aly; Mahmoud Bekheet | ||
| 5 | UTILIZATION OF CAROTENOID PIGMENTS EXTRACTED FROM TOMATO PEEL AS NATURAL ANTIOXIDANTS AND COLORANTS IN SUNFLOWER OIL AND SPAGHETTI | |
| Volume 92, Issue 1, March 2014, Page 309-321 | ||
| EFAT M. RIZK; SALAH H. BEDIER; MANAL A. EL_GENDY | ||
| 6 | 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 | ||
| 7 | NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS. | |
| Volume 28, Issue 6, June 2003, Page 4799-4821 | ||
| I. M.F. Helmy, | ||
| 8 | ENRICHMENT OF SPAGHETII WITH GREEN ALGAE | |
| Volume 28, Issue 5, May 2003, Page 3695-3706 | ||
| A. A. Abd-EI Hamied, | ||
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