1 | CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS | |
Page 53-63 | ||
2 | EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES | |
Page 35-51 | ||
M. A. El- Bana; R. A. Goma; A. S. Abd El- Sattar | ||