MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

الخبّاز في مصر القديمة

أدوات صناعــة الخـــبز في مصر القديمة

MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

أدوات صناعة الخبز في مصر خلال العصرين البطلمي والروماني

Mills of Grain in Ptolemaic and Roman Egypt

Diversity of some food born fungi associated with raw milk and some cheese in Egypt

Mesophilic Mycobiota of Composted Sorghum Wastes in Egypt

The Egyptian Ascomycota 1: Genus Aspergillus