عناصر مشابهة

• A study to increase the colloidal stability in tahina
  بواسطة: Al Yammani, Badera Hameed Mukred منشور: (1996)
• Study of the effect of using different levels of tahinah on the protein quality of chickpea dip
  بواسطة: Faris, Moez Al Islam Ezzat منشور: (2000)
• A STUDY OF THE MICROBIAL QUALITY OF A SAMPLE OF HOUMMOS BTEHINEH (CHICKPEA DIP) PRODUCED IN JORDAN
  بواسطة: Al Dababseh, Basim Abd Elrahman Ahmed منشور: (1992)
• MICROBIOLOGICAL AND BIOCHEMICAL STUDIES ON THE QUALITY OF DRINKING WATER AT SOUTH CAIRO
  بواسطة: EL - HASSAN ABDEL - RAFEA ABDEL - SADEK منشور: (2013)
• Studies on the Manufacture and Ripening of Ras- Type Cheese
  بواسطة: علي، محمد السيد منشور: (1986)