English
Banner

عدد الأبحاث المنشورة

7 عدد الأبحاث المنشورة

RHEOLOGICAL PROPERTIES OF MANGO AND PAPAYA NECTAR BLENDS.Annals Of Agric. Sc., Moshtohor, Vol. 43(2): 665-686, (2005).

2005
البحث الكامل الملخص

Chemical , sensory and rheological properties of some commercial German and Egyptian tomato ketchups. Eur. Food Res. Technol., 220: 142-151. ( http://www.springerlink.com/content/0dahytn9c4t9966y )

2005
الملخص

Effect of varieties, heat treatment and storage at different conditions on mechanical properties of cherry fruits. 3rd International Conference for Food Science and Technology “ Mdernizing Food Industries” February 22-24, Cairo, Egypt.

2005
الملخص

Rheological and mechanical properties of apricot fruit. 3rd International Conference for Food Science and Technology “ Mdernizing Food Industries” February 22-24, Cairo, Egypt

2005
الملخص

Materialwissenschaftliche Untersuchungen von Tomatenketchup–Marken. Gesellschaft Deutscher Lebensmitteltechnologen e.V. GDL-Kongress, Dresden. (http://www.lmr.tu-berlin.de/menue/publikationen/tagungen_und_vortraege/ ) (www.sglwt.ch/files/events/gdlkongresspdf )

2005
الملخص

Rheological properties of juice and concentrates of some tomato varieties. Ann. of Agric. Sc. Moshtohor, 38(3): 1521-1538.

2000
الملخص

Comparative studies of chemical and rheological properties for orange juice and its concentrates. Ann. of Agric. Sc. Moshtohor, 38(3): 1557-1574.

2000
الملخص