Search Results - Hegazy, Nefisa A.

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  1. 1
    Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour

    Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour by Hussein, Ahmed S., Mostafa, Sayed, Fouad, Suzanne, Hegazy, Nefisa A., Zaky, Ahmed A.

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  2. 2
    Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality

    Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality by Hussein, Ahmed, Kamil, Mohie, Hegazy, Nefisa, El-Nor, S.A.H.

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  3. 3
    Production and Evaluation of Gluten-Free Pasta and Pan Bread from ISpirulina/I Algae Powder and Quinoa Flour

    Production and Evaluation of Gluten-Free Pasta and Pan Bread from ISpirulina/I Algae Powder and Quinoa Flour by Hussein, Ahmed S, Mostafa, Sayed, Fouad, Suzanne, Hegazy, Nefisa A, Zaky, Ahmed A

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  4. 4
    Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life

    Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life by Mahmoud, Khaled F., Ibrahim, Mona A., Mervat, El-Demery, Shaaban, Hamdy A., Kamil, Mohie M., Hegazy, Nefisa A.

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  5. 5
    Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes

    Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes by Hussein, Ahmed M.S., Hegazy, Nefisa A., Kamil, Mohie M., Mohamed, Ola S.S.

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