Azza Abd El-Moneam Omran
Affiliation Food Technology Research Institute (FTRI)
Department Field Crops Technology
Research Field Food Science and Technology (Food Biochemistry.)
Prizes or Award 1- Best Ph.D thesis 2010/2011
2- Exellence in sientific publication 2010/2011
Contacts
E-mail address Azzaa_Omran@yahoo.com
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Scientific Progress
Senior Researcher in Food Technology Research Institute (FTRI) [21/07/2018]
Researcher in Food Technology Research Institute (FTRI) [21/02/2013]
Assistant Researcher in Food Technology Research Institute (FTRI) [08/10/2012]
Publications
- 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)
- Comparative study of physicochemical and technological characteristics in some white and yellow corn hybrids (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)
- 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)
- Influence of ozone gas on cowpea beetle (Callosobruchus maculatus) as well as seed technological characteristics (2023)
- Influence of ozone gas on cowpea beetle (Callosobruchus maculatus) as well as seed technological characteristics (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)
- 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)
- Value addition of broken pulse proteins as emulsifying agents. (2022)
- Quality evaluation of gluten-free flat bread prepared by using rice and millet flour. (2022)
- Preparation and Evaluation of Gluten-Free Low Carbohydrates Kaiser Bread. (2022)
- Evaluation of pan bread quality enriched with onion peels powder. (2020)
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