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Ekram Barakat
Ekram Barakat
在 spe.kfs.edu.eg 的电子邮件经过验证 - 首页
标题
引用次数
引用次数
年份
Utilization of pomegranate peels flour to improve sponge cake quality
LM Lotfy, EH Barakat
Journal of Food and Dairy Sciences 3 (3), 91-96, 2018
152018
Effects of late wilt disease on infection development of ear rot disease, phenolic compounds, trypsin and α-amylase inhibitors of some maize hybrids grains and quality …
GA Farahat, EH Barakat, M El-Bana
Middle East J. Agric. Res 9 (3), 515-532, 2020
132020
CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE
EH Barakat, NM El-Kewaisny, AA Salama
Article 2, Volume 7, Issue 3, March 2016, Page 167-177 7 (3), 167-177, 2016
102016
Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds.
MEI Elsorady, AMA El-Borhamy, EHA Barakat
Acta Scientiarum. Technology 44, 1l-1l, 2022
62022
Quality characteristics of noodles containing various levels of black rice flour
DF Bedier, RH Salem, AA Almashad, EH Barakat
Journal of Food and Dairy Sciences 11 (5), 141-146, 2020
52020
Optimization of milk type and physical factors for reduction of alcohol content in kefir
IAA Abou Ayana, WIA Saber
Journal of Food and Dairy Sciences 7 (3), 161-166, 2016
52016
Quality assurance of functional biscuits produced from red kidney beans flour
DF Bedier, R Salem, AA Almashad, EH Barakat
Archives of Agriculture Sciences Journal 4 (3), 251-264, 2021
32021
Nutritional evaluation and sensory attributes of biscuit fortified with tiger nut tubers (Cyperus esculentus L.) flour
EH Barakat
Journal of Research in the Fields of Specific Education , Faculty of …, 2022
22022
Processing untraditional healthy crackers formula by using sprouted flour mixes for children
SH Negm, EH Barakat, WAM Eid
Journal of Food Measurement and Characterization, 1-16, 2024
2024
Evaluation of butter cake prepared by different ratios of oat (Avena sativa L.) and wheat (Triticum aestivum L.) flour
إکرام حفناوى برکات
مجلة البحوث في مجالات التربية النوعية 9 (44), 765-790, 2023
2023
تقييم کيک الزبدة المحضرة بنسب مختلفة من دقيق الشوفان (Avena sativa L.) ودقيق القمح (Triticum aestivum L)
برکات, إکرام حفناوى
مجلة البحوث في مجالات التربية النوعية 9 (44), 765-790, 2023
2023
التقييم التغذوي والخصائص الحسية للبسکويت المدعم بدقيق حب العزيز
برکات, إکرام حفناوى
مجلة البحوث في مجالات التربية النوعية 8 (43), 1943-1972, 2022
2022
Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)
NN Bassuony, ENM Mohamed, EH Barakat
Atlas Journal of Biology, 741-751, 2021
2021
Utilization of pomegranate peels flour to improve sponge cake quality
LEHB Lamiaa M
Journal of food and Dairy science, 26-28, 2018
2018
Organoliptic and Chemical Properties of Biscuits Blends Lipids Supported with Dried Spirulina Algae during Torage
N El-Kewaisny, S El-Baset, B Ekram
مجلة التربية النوعية و التکنولوجيا بحوث علمية و تطبيقية 4 (1), 753-769, 2017
2017
Preparation of high nutritional foods fortified with Spirulina Algae
EAH Barakat
Kafrelsheikh University, 2017
2017
Organoliptic and Chemical Properties of Biscuits Blends Lipids Supported with Dried Spirulina Algae during storage
BE El-Kewaisny, Nemaat, Salama, El-Baset
1st International Conference of the Faculty of Specific Education …, 2017
2017
Chemical, technological and microbiological studies on Bolti fish in Kafr El-Sheikh governorate
EHA Barakat
Kafrelsheikh University, 2008
2008
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