Keywords = overall acceptability
| Number of Articles: 4 | ||
| 1 | التقييم التغذوي والخصائص الحسية للبسکويت المدعم بدقيق حب العزيز | |
| Volume 8, Issue 43, November 2022, Page 1943-1972 | ||
| إکرام حفناوى برکات | ||
| 2 | UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY | |
| Volume 4, Issue 5, November and December 2019, Page 197-198 | ||
| A.A. El-Bedawey; E. H. Mansour; Mona A. M. Aly; Amal A. A. Hassan | ||
| 3 | QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE | |
| Volume 4, Issue 4, September and October 2019, Page 141-151 | ||
| A. M. Ezzeldeen; E. H. Mansour; Mona M. Ali; Amal A. Hassan; A. A. El-Bedawey | ||
| 4 | STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS | |
| Volume 46, Issue 1, January and February 2019, Page 91-98 | ||
| Mahmoud M.E. Bendary; F. R. Hassanien; K. M. El-Sahy; A. A. Salama; A. M. Soliman | ||
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