الإنتاج العلمي in Profile page - ملف العلماء المصريين

دراسات على تكوين الاكريلاميد في بعض الأغذية المقلية الشائعة في مصر UMIS

Mohammed Fawzy Othman Mohammed Abdo

Amin Kamal Amin Ammar

Mohammed Awad Saad Abdul Jaleel

Performance of some Faba Bean (Vicia faba L.) Genotypes Grown under Delta Condition UMIS

Mohammed Awad Saad Abdul Jaleel

Influence of Cold Storage Temperatures on the Energy Consumption and Physico-chemical Properties of Potato Tubers UMIS

Mohammed Awad Saad Abdul Jaleel

Effect of some Manufacturing Factors on Acrylamide Formation in Different Soft Bread (Feno) Formulas UMIS

Mohammed Awad Saad Abdul Jaleel

Effect of Nutrition with Turmeric, Curcumin and Tetrahydro-curcumin on Diabetic Rats UMIS

Mohammed Awad Saad Abdul Jaleel

Utilization of Tomato Processing Wastes and their Isolated Protein UMIS

Mohammed Awad Saad Abdul Jaleel

Drying Technology of Roselle under Vacuum. J.Agric UMIS

Mohammed Awad Saad Abdul Jaleel

Utilization of pumpkin pulp and seeds flours as nutrient supplement of wheat flour biscuits UMIS

Mohammed Awad Saad Abdul Jaleel

Physical, Chemical, Thermal and Technological Properties of some Egyptian Rice Varieties UMIS

Mohammed Fawzy Othman Mohammed Abdo

Mohammed Awad Saad Abdul Jaleel

Studies on Acrylamide Formation in Some Egyptian Popular Fried-Foods UMIS

Mohammed Fawzy Othman Mohammed Abdo

Mohammed Awad Saad Abdul Jaleel

Solubilization of Some Flavor and Fragrance Oils in Surfactant/Water System UMIS

Mohammed Awad Saad Abdul Jaleel