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BREAD STALINGD'APPOLONIA BL; MORAD MM.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 186-190; BIBL. 27 REF.Conference Paper

EINFLUSS VON WEIZENSTAERKE, EIWEISS UND FEUCHTIGKEIT AUF DIE BROTALTERUNG. = INFLUENCE DE L'AMIDON DE BLE, LES PROTEINES ET L'HUMIDITE SUR LE RASSISSEMENT DU PAINMORAD MM; EL WAKEI FA.1976; GETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 4; PP. 106-107; BIBL. 14 REF.Article

PHYSICO-CHEMICAL PROPERTIES OF THE EGYPTIAN TAMARIND SEED OILMORAD MM; EL MAGOLI SB; SEDKY KA et al.1978; FETTE SEIFEN ANSTRICHMITTEL; DEU; DA. 1978; VOL. 80; NO 9; PP. 357-359; ABS. GER; BIBL. 8 REF.Article

MACARONI SUPPLEMENTED WITH LUPIN AND DEFATTED SOYBEAN FLOURSMORAD MM; EL MAGOLI SB; AFIFI SA et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 404-405; BIBL. 13 REF.Article

EFFECT OF POTATO FLOUR ON THE RHEOLOGICAL PROPERTIES OF THE DOUGH, BREAD QUALITY AND STALING.EL SAMAHY SK; ELIAS AN; MORAD MM et al.1976; CHEM. MIKROBIOL. TECHNOL. LEBENSMITTEL, MI; DTSCH.; DA. 1976; VOL. 4; NO 6; PP. 186-188; ABS. ALLEM. FR.; BIBL. 13 REF.Article

DER EINFLUSS VON AEGYPTISCHEM WASSER UNTERSCHIEDLICHEN HAERTEGRADES AUF DIE RHEOLOGISCHEN EIGENSCHAFTEN DES TEIGES UND DIE VOLUMENAUSBEUTE BEI DER BROTHERSTELLUNG = INFLUENCE DES DIFFERENTS DEGRES DE DURETE DE L'EAU EN EGYPTE SUR LES PROPRIETES RHEOLOGIQUES DE LA PATE ET LE VOLUME DES PAIRES AU COURS DE LA PANIFICATIONMORAD MM; ASKAR A; ABDEL KADER MA et al.1981; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 8; PP. 215-216; BIBL. 8 REF.Article

SOME QUALITY CHARACTERISTICS OF SELECTIONS OF VICIA FABA L. AND THEIR BEARING UPON FIELD BEAN BREEDING.ABDALLA MMF; MORAD MM; ROUSHDI M et al.1976; Z. PFLANZENZIRCHT.; DTSCH.; DA. 1976; VOL. 77; NO 1; PP. 72-79; ABS. ALLEM.; BIBL. 13 REF.Article

GERMINATED AND UNGERMINATED FABA BEAN IN CONVENTIONAL U.S. BREADS MADE WITH AND WITHOUT SUGAR AND IN EGYPTIAN BALADY BREADSFINNEY PL; MORAD MM; HUBBARD JD et al.1980; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 4; PP. 267-270; BIBL. 39 REF.Article

STUDIES OF JASMINE WAX. II: USE OF THE WAX FRACTIONS IN PRODUCING ENRICHED CLEANSING CREAM AND AS A FIXATIVE FOR SOAP PERFUMESEL WAKEIL FA; HASSANEN NZ; MORAD MM et al.1982; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1982; VOL. 59; NO 3; PP. 150-151; BIBL. 7 REF.Article

TOMATO SEED OIL. II: EVALUATION OF THE EGYPTIAN TOMATO SEED OIL AND THE RESIDUAL MEALMORAD MM; EL TAMINI AH; RADY AH et al.1980; FETTE SEIFEN ANSTRICHMITTEL; DEU; DA. 1980; VOL. 82; NO 3; PP. 122-124; ABS. GER; BIBL. 18 REF.Article

TOMATO SEED OIL. I. FATTY ACID COMPOSITION, STABILITY AND HYDROGENATION OF THE OILEL TAMINI AH; MORAD MM; RAOF MS et al.1979; FETTE SEIFEN ANSTRICHMITTEL; DEU; DA. 1979; VOL. 81; NO 7; PP. 281-284; ABS. GER; BIBL. 16 REF.Article

EFFECT OF GERMINATION ON ELECTROPHORETIC, FUNCTIONAL, AND BREAD-BAKING PROPERTIES OF YELLOW PEA, LENTIL, AND FABA BEAN PROTEIN ISOLATESHSU DL; LEUNG HK; MORAD MM et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 344-350; BIBL. 36 REF.Article

EVALUATION OF SOME EGYPTIAN SWEET MELON SEED OILSEL MAGOLI SB; MORAD MM; EL FARA AA et al.1979; FETTE SEIFEN ANSTRICHMITTEL; DEU; DA. 1979; VOL. 81; NO 5; PP. 201-203; ABS. GER; BIBL. 13 REF.Article

EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANSHSU D; LEUNG HK; FINNEY PL et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 87-92; BIBL. 35 REF.Article

EFFECT OF GERMINATION ON PHYSICOCHEMICAL AND BREAD-BAKING PROPERTIES OF YELLOW PEA, LENTIL, AND FABA BEAN FLOURS AND STARCHESMORAD MM; LEUNG HK; HSU DL et al.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 6; PP. 390-396; BIBL. 38 REF.Article

EFFECT OF GERMINATION ON PHYSICOCHEMICAL AND BRED-LEAKING. PROPERTIES OF YELLOW PEA, LENTIL, AND FABA FLOURS AND STARCHESMORAD MM; LEUNG HK; HSU DL et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 6; PP. 390-396; BIBL. 38 REF.Article

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