Search Results - Hashim, I.B.

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  1. 1
    Quality characteristics and consumer acceptance of yogurt fortified with date fiber

    Quality characteristics and consumer acceptance of yogurt fortified with date fiber by Hashim, I.B., Khalil, A.H., Afifi, H.S.

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  2. 2
    Quality and acceptability of a set-type yogurt made from camel milk

    Quality and acceptability of a set-type yogurt made from camel milk by Hashim, I.B., Khalil, A.H., Habib, H.

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  3. 3
    Preliminary analysis and potential uses of date pits in foods

    Preliminary analysis and potential uses of date pits in foods by Hamada, J.S, Hashim, I.B, Sharif, F.A

    Published in Food chemistry
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  4. 4
    Consumer-guided development of a peanut butter tart: Implications for successful product development

    Consumer-guided development of a peanut butter tart: Implications for successful product development by McWatters, K.H., Chinnan, M.S., Phillips, R.D., Walker, S.L., McCullough, S.E., Hashim, I.B., Saalia, F.K.

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  5. 5
    Quality of breast and thigh meats when broilers are fed rations containing graded levels of sugar syrup

    Quality of breast and thigh meats when broilers are fed rations containing graded levels of sugar syrup by Hashim, I B, Hussein, A S, Afifi, H S

    Published in Poultry science
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  6. 6
    Consumer acceptance of irradiated poultry

    Consumer acceptance of irradiated poultry by Hashim, I.B. (University of Georgia, Griffin, GA.), Resurreccion, A.V.A, McWatters, K.H

    Published in Poultry science
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  7. 7
    Marination method and honey level affect physical and sensory characteristics of roasted chicken

    Marination method and honey level affect physical and sensory characteristics of roasted chicken by Hashim, I.B, McWatters, K.H, Hung, Y.C

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