Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Isis Azer Nawar"'
Publikováno v:
Alexandria Journal of Agricultural Sciences. 65:285-290
Leguminous flour are ideal ingredients for improving the nutritional value of bakery products because of their amino acid composition and fiber content. The aim of the study was to evaluate partial replacement of rice flour with chickpea, lentil, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed0131fc3b54a5439fe9bbc86e11a581
https://doi.org/10.21608/alexja.2020.131308
https://doi.org/10.21608/alexja.2020.131308
Autor:
Isis Azer Nawar, Khadiga Nasser Al Dein Mohamed, Naglaa Abd El-Fatah Abd El Halim, Nagwa Adel Hassan
Publikováno v:
Alexandria Science Exchange Journal. 34:163-184
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d15fc05ce529c7174854b215562deba0
https://doi.org/10.21608/asejaiqjsae.2013.159128
https://doi.org/10.21608/asejaiqjsae.2013.159128
Publikováno v:
Asian Journal of Plant Sciences. 11:100-108
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3053b507d2e4844f57c8cc137bcad15
https://doi.org/10.3923/ajps.2012.100.108
https://doi.org/10.3923/ajps.2012.100.108
Publikováno v:
المجلة العلمیة لکلیة السیاحة و الفنادق جامعة الأسکندریة. 7:128-142
This research aimed to investigate kitchen hygiene control of AlexandriaUniversity dormitories suing ATP- Bioluminescence and a questionnaire collected from a random sample of the employees who are working in the kitchen. The results are statisticall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b6d1d8cd66172009921a08d72f5c4e7
https://doi.org/10.21608/thalexu.2010.161409
https://doi.org/10.21608/thalexu.2010.161409