zahrat el ola mahmoud mohamed mahmoud
Affiliation Food Technology Research Institute (FTRI)
Department Field Crops Technology
E-mail address zahoramahmond@yahoo.com
Scientific Progress
Researcher in Food Technology Research Institute (FTRI) [25/02/2012]
Publications
- Quality Evaluation of Barely Waffle Partially Substituted with Some Broken Pulses (2024)
- Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids (2024)
- Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies (2024)
- Comparative study of physicochemical and technological characteristics in some white and yellow corn hybrids (2024)
- Comparative study of physicochemical and technological characteristics in some white and yellow corn hybrids (2024)
- Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies (2024)
- Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread (2023)
- Estimation of Bioactive Components and Technological Properties in Some Faba Bean Varieties (2023)
- Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats (2023)
- Estimation of bioactive components and technological properties in some faba bean varieties. (2023)
- Proso millet and phalaris as alternatives for wheat flour in preparing balady Bread. (2023)
- Estimation of bioactive components and technological properties in some faba bean varieties. (2023)
- Proso millet and phalaris as alternatives for wheat flour in preparing balady Bread. (2023)
- Utilization of Some Pigmented Corn Hybrids in Preparing High Nutritional Value Instant Fried Noodles (2021)
- Utilization of Some Pigmented Corn Hybrids in Preparing High Nutritional Value Instant Fried Noodles (2021)
- QUALITY ATTRIBUTES OF BEEF BURGER PREPARED FROM MEAT AND MILLET FLOUR (2020)
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