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Effect of addition B - carotene on quality of macaroni and some bakery products / Nabil Mohamed Hussein Ally ; Supervised Ferial Abdelaziz Ismail , Said Eldash , Eid Ahmed Mohamed
Language: Eng Publication details: Cairo : Nabil Mohamed Hussein Ally , 2001Description: 198Leaves : ill ; 30cmOther title:- تاثير اضافة البيتاكاروتين على جودة المكرونة و بعض منتجات المخابز [Added title page title]
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Thesis
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.09.M.Sc.2001.Na.E (Browse shelf(Opens below)) | Not for loan | 01010110036739000 |
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| Cai01.07.09.M.Sc.2001.He.U Utilization of soybean okara in foodstuffs / | Cai01.07.09.M.Sc.2001.He.U Utilization of soybean okara in foodstuffs / | Cai01.07.09.M.Sc.2001.Ma.E Effect of different stabilization techniques on the quality characterististics of rice bran / | Cai01.07.09.M.Sc.2001.Na.E Effect of addition B - carotene on quality of macaroni and some bakery products / | Cai01.07.09.M.Sc.2001.Ra.C Chemical , technological and microbiological studies on persimmon and avocado fruits / | Cai01.07.09.M.Sc.2001.Ra.C Chemical , technological and microbiological studies on persimmon and avocado fruits / | Cai01.07.09.M.Sc.2001.Sa.E The effect of packaging materials and modified atmosphere on the shelf life of meat during cold storage / |
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
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