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Utilization of potato peels as source of phenolic compounds in the production of bread as functional food / Alamir Ebrahiem Alweshahy ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Ali Bekheet , Wagih Ahmed Elmalky by
Material type: Text Text; Format: print ; Literary form: Not fiction ; Audience: Specialized;
Language: English
Publication details: Cairo : Alamir Ebrahiem Alweshahy , 2011
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Other title:
  • الاستفادة من قشور البطاطس كمصدر للمركبات الفينولية فى انتاج الخبز كغذاء وظيفى
Availability: Items available for reference: قاعة الرسائل الجامعية - الدور الاول: Not for loan (1)Location, call number: Cai01.07.09.Ph.D.2011.Al.U. مخـــزن الرســائل الجـــامعية - البدروم: Not for loan (1)Location, call number: Cai01.07.09.Ph.D.2011.Al.U.

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2.
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Effect of fats characteristics and levels on the quality of puff pastry and cake / Mohamed Hassan Hosny Aly Hassan ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Aly Ahmed Bekheet , Sayed Abdelhamed Soliman Kassem by
Material type: Text Text; Format: print ; Literary form: Not fiction ; Audience: Specialized;
Language: English
Publication details: Cairo : Mohamed Hassan Hosny Aly Hassan , 2012
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Other title:
  • تأثير خصائص الدهون و مستويات الإضافة على جودة فطيرة البف و الكيك
Availability: Items available for reference: قاعة الرسائل الجامعية - الدور الاول: Not for loan (1)Location, call number: Cai01.07.09.Ph.D.2012.Mo.E. مخـــزن الرســائل الجـــامعية - البدروم: Not for loan (1)Location, call number: Cai01.07.09.Ph.D.2012.Mo.E.

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