Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Maha Ibrahim kamal Ali"'
Publikováno v:
Food and Nutrition Sciences. 11:336-354
Amaranth has become an unconventional crop that interesting of scientists and researchers due to its unique nutritional properties, in addition to bear the water lack and be suitable for all types of soil. The objective of this study was to utilize a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e830f53f61b5229faf11c9b3815a859
https://doi.org/10.4236/fns.2020.115025
https://doi.org/10.4236/fns.2020.115025
Autor:
Sohier Fouad Nour, G.A. Hassan, Amal Hassanein Mahmoud, Laila Mohamed EI-Khodary, Maha Ibrahim kamal Ali
Publikováno v:
Alexandria Science Exchange Journal. 39:312-337
The present study aimed to investigate the Effect of exposure to mercury on nutritional and health status, physical and motor growth, and mental development of preschool children .The sample included 200 children (100 from contaminated area, and 100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef145e7105cd294c8e8701e9e9a760fc
https://doi.org/10.21608/asejaiqjsae.2018.127180
https://doi.org/10.21608/asejaiqjsae.2018.127180
Autor:
Laila Mohamed El Khodary, G.A. Hassan, Maha Ibrahim kamal Ali, Sohier Fouad Nour, Amal Hassanein Mahmoud
Publikováno v:
Alexandria Science Exchange Journal. 36:277-291
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c56b43dee0e63d4beb20f4173cdd80e
https://doi.org/10.21608/asejaiqjsae.2015.158242
https://doi.org/10.21608/asejaiqjsae.2015.158242
Publikováno v:
International Journal of Food Science and Biotechnology. 4:26
Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e77383c146533bc4527a85947ef10f4
https://doi.org/10.11648/j.ijfsb.20190401.14
https://doi.org/10.11648/j.ijfsb.20190401.14