Evaluation of dry soup of fermented barley with some vegetables.

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

EVALUATION OF YIELD AND SEED QUALITY CHARACTERS FOR SOME LENTIL GENOTYPES IN EGYPT

EVALUATION OF SOME LENTIL GENOTYPES FOR EARLINESS, YIELD, YIELD COMPONENTS AND SEED QUALITY

AN ECONOMIC STUDY OF THE PRODUCTION AND MARKETING OF LENTIL IN EGYPT دراسة اقتصادية لانتاج وتسويق محصول العدس فى مصر

CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING

PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL