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Utilization of some spices and their essential oils as flavoring and preservative agents in biscuit / Naglaa Hassanen Mohamed Hassanen ; Supervised Adel Z. M. Badel , Hosny H. Hemeda , Ahmed Mahmoud Hafez Khorshed
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TextLanguage: English Publication details: Cairo : Naglaa Hassanen Mohamed Hassanen , 1998Description: 232 Leaves : charts ; 30cmOther title: - الإستفادة من بعض التوابل وزيوتها العطرية كمكسبات للنكهة وعوامل للحفظ فى البسكويت [Added title page title]
| Item type | Current library | Home library | Call number | Status | Barcode | |
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Thesis
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.09.M.Sc.1998.Na.U (Browse shelf(Opens below)) | Not for loan | 01010110031854000 |
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| Cai01.07.09.M.Sc.1998.Mo.E Effect of packing matrials on keeping quality of virgin olive oil / | Cai01.07.09.M.Sc.1998.Mo.P Production and evaluation of coloring and clouding agents extracted from orange peel / | Cai01.07.09.M.Sc.1998.Mo.T Technological and chemical studies on dehydation of some Egyptian banana varieties / | Cai01.07.09.M.Sc.1998.Na.U Utilization of some spices and their essential oils as flavoring and preservative agents in biscuit / | Cai01.07.09.M.Sc.1998.Wa.Q Quality characteristics of macaroni as affected by addition of some by-products rich in fiber / | Cai01.07.09.M.Sc.1998.Wa.S Studies on frozen cake dough and their relation to quality attributes of final product / | Cai01.07.09.M.Sc.1999.Ab.S Studies on nutritional value of some traditional foods in Fayoum Governorate / |
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of food Science and Technology
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