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تحميل الدليل التدريبي

أسئلة شائعة


 

Research :الابحاث المشارك بها

 

1-Ahmed, S.B., Abu-Tarbous, H.M., Almana, H.A., Abu-sultan, I.S., Ahmed, M.A., Abdullatif, D.A. Amino acid composition and rheological properties of doughs of wheat flour and cowpea protein isolate modified chemically and enzymatically. J. Saudi Soc. For Food and Nutr. 2(2):1-25(2007).

 2-Moneera O. Al-Jobair, Nora A. Al - Faris and Idriss Sh.Abu Sultan .

Effect of Addition of Oggt on Rheological Properties and Quality of Pan and Pita Bread.

J.Saudi Soc.For Food and Nutr.5(1)26:43(2010).

Acknewoldgement : شكر وتقدير للمساعدة الفنية في البحوث التالية

1-Almana, H.A. (2000). Extent of Phytate degradation in breads and various foods consumed in Saudi Arabia. Food Chem.; 70(4):451-456.

 

2-Almana, H.A. and Mahmoud, R.M. (1994). Palm date seeds as an alternative source of dietary fiber in Saudi bread. Ecology Food Nutr.; 32:261-270. (USA).

 

3-Almana, H.A. and Mahmoud, R.M. (1993). Comparative study on the extent of staling in the common types of bread in Saudi Arabia. Ecology Food Nutr.; 31:115-125. (USA).

 

4-Almana, H.A. and Mahmoud, R.M. (1991). Effect of date syrup on starch gelatinization and quality of yellow and chocolate flavored layer cakes. Cereal Food World.; 36(12):1010-1012. (AACC. Sr. Paul., USA).

 

5-Almana, H.A. (2001). Karkade (Hibiscus sabdariffa) as a mineral and fiber supplement in chocolate cakes. Arab Univ. J. Agric. Sci., Ain-shams Univ.; 9:283-295. (Egypt).

 

6-Almana, H.A. and Mahmoud, R.M. (1996). Evaluation of durum wheat cultivars grown in Saudi Arabia and their flour performance for Spaghetti making quality. Arab Gulf J. Scient. Res.; 14(3):659-674. (Bahrain).

 

7-Almana, H.A. and Alamri, M.S. (1999). Effect of flour from soft and durum wheat cultivars produced in Saudi Arabia on quality of pan bread. Arab Gulf J. Scient. Res.; 17(1):159-180. (Bahrain). In Arabic Language.

 

8-Almana, H.A. and Mahmoud, R.M. (1991). Evaluation of imported rices in Saudi Arabia retail markets. Bull. Fac. Agric., Cairo Univ.; 42(4):1225-1248. (Egypt).

 

9-Almana, H.A. (1992). Effect of fresh camel milk and camel milk butterfat on quality of layer cakes. J. King Saud Univ. "Agricultural Sciences"; 4(2):235-244. (Saudi Arabia).

10-Almana, H.A. (1991). Effect of potato flour from different potato varieties on physical dough properties and quality of Saudi Arabia flat breads. J. Ann. Agric. Sci., Ain-Shams Univ.; 36(1):137-144. (Egypt).

 

11-Almana, H.A. and Alamri, M.S. (1999). Effect of hard wheat flour cultivar grown in Saudi Arabia on performance of soft wheat flour and durum wheat semolina. Arab Univ. J. Agric. Sci., Ain-Shams Univ. 7(1):451-366. (Egypt) in Arabic Language.

12- E.I .Mousa ,I .S .Al-Mohizea  ,And  M . A .Al-kanhal .                         

Chemical Compostion and nutritive value of various bread in Saudi Arabia .

Food Chemistry    43 (1992 ) 259-264 .

 

 
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