Production of soybean butter using different technological treatments von Abd-Elsattar, Hayat H., Abdel-Haleem, Amal M.H.

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Influence of heat treatment for some wheat milling fractions on fino bread quality von Abdel-Haleem, Amal M. H.

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Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan von Abdel-Haleem, Amal M. H., Awad, R. A.

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Assessment of Kamut? wheat quality von Amal M.H. Abdel-Haleem, Seleem, Henar A, Galal, Wafaa K

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Value addition of broken pulse proteins as emulsifying agents von Abdel-Haleem, Amal M. H., Omran, Azza A., Hassan, Howida E.

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