STUDIES ON SOME PRE-COOKED DOUGH
| المؤلف الرئيسي: | RAGAB ABDEL FATAH MOHAMED HELAL |
|---|---|
| مؤلفين آخرين: | Eid Ahmed Mohamed, Gamal Aael Sharnoby, Mohamed A. Mousa (مشرف) |
| التاريخ الميلادي: |
2005
|
| الصفحات: | 89 |
| نوع المحتوى: | رسائل جامعية |
| اللغة: | الإنجليزية |
| الدرجة العلمية | رسالة ماجستير |
| الجامعة | Al Azhar University/FOOD SCIENCE AND TECHNOLOGY |
| الدولة | مصر |
| المصدر: | غير محدد |
| الحالة | تمت المناقشة |
| قواعد المعلومات: | Thesis |
| LEADER | 00683nam a2200241Ia 4500 | ||
|---|---|---|---|
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| 040 | |a غير محدد | ||
| 041 | |a eng | ||
| 100 | |a RAGAB ABDEL FATAH MOHAMED HELAL |e معد | ||
| 245 | |a STUDIES ON SOME PRE-COOKED DOUGH | ||
| 260 | |c 2005 | ||
| 300 | |a 89 | ||
| 336 | |a رسائل جامعية | ||
| 502 | |b رسالة ماجستير | ||
| 502 | |c Al Azhar University/FOOD SCIENCE AND TECHNOLOGY | ||
| 502 | |g مصر | ||
| 653 | |a FOOD SCIENCE AND TECHNOLOGY | ||
| 700 | |a Eid Ahmed Mohamed |e مشرف | ||
| 700 | |a Gamal Aael Sharnoby |e مشرف | ||
| 700 | |a Mohamed A. Mousa |e مشرف | ||
| 940 | |a تمت المناقشة | ||
| 995 | |a Thesis | ||
| 999 | |c 275353 |d 275353 | ||
عناصر مشابهة
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TECHNOLOGICAL STUDIES ON IMPROVEMENT OF COOKING PROPERTIES OF SOME HARD - TO- COOK LEGUMES
بواسطة: MOHAMED IBRAHIM MOHAMED IBRAHIM منشور: (1999) -
COMPARATIVE STUDIES ON THE INFLUENCE OF MICROWAVE AND CONVENTIONAL COOKING METHODS ON LIPIDS OF SOME FOODS
بواسطة: MAHMOUD SAAD MOHAMED HASSAN منشور: (2009) -
STUDY ON THE EFFECT OF SOME COOKING AND PRESERVATION PROCESSES ON THE MICROBIAL QUALITY OF SOME FISH
بواسطة: ADEL ABDEL NABY AHMED IBRAHIM منشور: (2002) -
CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOOD INDUSTRY WASTES
بواسطة: HOSAM ELDIN MOHAMED ABDEL GAWAD ABUEL ENEAN منشور: (1998) -
TECHNOLOGICAL AND BIOCHEMICAL STUDIES ON SOME GAMMA IRRADIATED OIL SEEDS VARIETIES
بواسطة: AHMED ABDEL FATAH ALI AHMED منشور: (2007)