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Publications by Attia El-Makhzangy

Preparation and Evaluation of Physical and Chemical Properties of Gluten-Free Biscuits

Journal of Productivity and Development

English

Application of Haccp System, Based on Iso 22000:2005 Methodology for Producing Strawberry Concentrates

Journal of Productivity and Development

English

Related publications

Chemical and Sensory Evaluation of Formulations of Biscuits With Okara

English

Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization

LWT - Food Science and Technology

English

The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread

European Food Research and Technology

Manufacturing Engineering

English

Physical and Chemical Properties

English

Bacterial Nanocellulose From Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties

English

Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

Journal of Food Processing & Technology

English

Chemical and Physical Properties of Powder Surfaces.

Journal of the Society of Powder Technology, Japan

Process Chemistry

Transfer Processes

English

Chemical Physical, and Insecticidal Properties of Arsenicals.

English

Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

Food Science and Nutrition

English