| عنوان البحث | ملخص البحث |
| Purification and characteriztion of an alkaline proteases from the viscera of Mackerel and Macaroni | |
| Reducing of acrylamide formation in fried potatoes | |
| Quality characteristics of Low-fat beef patties formulated with Jerusalem artichoke | |
| Solar drying characteristics of Strawberry | |
| Simulation models of the thin layer solar drying of banana slices | |
| Purification and characteriztion of alkalin protease from the viscera of bolti fish | |
| Nutritional potential and functional properties of Tempe produced from mixture of different legumes | |
| Nutitional potential and functional properties of mung bean ,pea and lentil seeds | |
| إنتاج بسكويت خالي من الجلوتين | |
| Purification and characteriztion of acidic protease isolated from bolti fish | |
| EFFECT OF FEEDING WITH ONION AND GARLIC ON REDUCING LIVER CANCER SYMPTOMS | تقييم البصل والثوم كأغذية وظيفية وعلاجية لسرطان الكبد |
| التحويل الحيوى لبعض المخلفات اللجنوسليولوزية الوفيرة من الصناعات الغذائية الى بروتينات مأمونه عالية القيمة الغذائية | |
| EFFECT OF SUGAR REPLACEMENT WITH JERUSALEM ARTICHOKE FLOUR (Helianthus tuberoses) AND STORAGE ON LOW SUGAR BISCUIT QUALITY | |
| Producing of gluten free biscuits for celiac patients | |
| PRODUCING OF HIGH PROTEIN MACARONI | |
| OPTIMIZATION OF SHRIMP SHELLS CHITOSAN PRODUCING CONDITIONS | |
