Raamatud Ashraf Mahdy Sharoba
Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes
Walid Youssef, Ashraf Mahdy Sharoba, M. H. M. Mahmoud
-40% koodiga BOOKS
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Effect of irradiation on microorganisms and biogenic amines in foods: Effect of gamma irradiation on activity of some microorganisms producing biogenic amines in Sardine Fish and Pastirma
Ashraf Mahdy Sharoba, M. M. S. El-Gharably, Khalid Ragaei Abd-Rarboh EL-Bassiony
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Technological studies on olive &tomato wastes treated by ¿ irradiation: Utilization of olive wastes (pomace) and tomato processing wastes (pomace)in food processing
Ashraf Mahdy Sharoba, Hassan H. A. Khalaf, Sabry M. E. EL-Shiemy
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Utilization of Spirulina to Improve Nutritional Value of some Foods: Utilization of Spirulina to Improve the Nutritional Value of some Foods Products such as(Snacks, Biscuit and Juices)
Ashraf Mahdy Sharoba, Osama Mahmoud Morsy, Bahlol - El-Desouky Abd El Mawla
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Gamma irradiation and acrylamide contents in fried potatoes
Ashraf Mahdy Sharoba, Hassan khalaf Ahmed El- Desouky, Khalid Ragaei Abd-Rarboh EL-Bassiony
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Nanotechnology in the Beverage Industry Fundamentals and Applications
Abdeltif Amrane, Susai Rajendran, Tuan Anh Nguyen, Aymen Amine Assadi, Ashraf Mahdy Sharoba
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