عناصر مشابهة

• Chemical physical and organoleptic evaluation of low calorie cakes
  بواسطة: Dalia Fawzi Hasneen Mohamed منشور: (2011)
• USING OF CORN BY- PRODUCTS IN FOOD PROCESSING
  بواسطة: HESHAM YASSIN MOHAMED EL GAMEL منشور: (1997)
• IMPROVEMENT OF THE NUTRITIONAL VALUE OF SOME FOODS BY ENZYME TREATMENTS
  بواسطة: MOHAMED SHERIF AHMED HAMDY EL KERDANY منشور: (1995)
• BIOCHEMICAL STUDIES ON THE PRODUCTION OF SOME ANTIBIOTICS USING SOME FOOD INDUSTRY BY - PRODUCTS
  بواسطة: AHMED IBRAHIM EL DIWANY منشور: (1975)
• PRODUCTION AND EVALUATION OF SOME LOW-FAT FOODS
  بواسطة: RAGAB ABDEL KHALEK ABDEL HAI MOHAMED منشور: (2008)