Nabil Abd el fattah Aly
Affiliation Food Technology Research Institute (FTRI)
Department Bread and Pasta
Research Field Food Science and Technology (Food Processing and Preseravation)
Contacts
E-mail address
Work Telephones 35735090


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Scientific Progress
Chief Researcher in Food Technology Research Institute (FTRI) [29/06/2015]
Researcher in Food Technology Research Institute (FTRI) [17/04/2005]
Assistant Researcher in Food Technology Research Institute (FTRI) [28/11/2004]
Specialist in Food Technology Research Institute (FTRI) [06/06/2000]
Publications
- Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder. (2020)
- Production of low protein balady bread and pan bread. (2011)
- PREPARATION AND EVALUATION OF INSTANT NOODLES SUPPLEMENTED WITH RED BEET (2011)
- Effect of L. acidophilus 20552 and Bifidobacterium lactis Bb12 on rope-forming Bacillus subtillus ATCC 6633 survival during three-stages of wheat sourdough fermentation (2009)
- Effect of water substitution with milk permeate on microbiological, chemical and rheological properties of wheat sourdoughs and balady bread. (2009)
- EFFECT OF WATER SUBSTITUTION WITH MILK PERMEATE ON MICROBIOLOGICAL, CHEMICAL AND RHEOLOGICAL PROPERTIES OF WHEAT SOURDOUGHS AND BALADY BREAD. (2009)
- Effect of modified corn and barely flours on balady bread characteristics (2009)
- EFFECT OF WATER SUBSTITUTION WITH MILK PERMEATE ON MICROBIOLOGICAL, CHEMICAL AND RHEOLOGICAL PROPERTIES OF WHEAT SOURDOUGHS AND BALADY BREAD. (2009)
- Effect of modified corn and barely flours on balady bread characteristics (2009)
- Effect of L. acidophilus 20552 and Bifidobacterium lactis Bb12 on rope-forming Bacillus subtillus ATCC 6633 survival during three-stages of wheat sourdough fermentation (2008)
- Utilization of wheat bran spontaneously fermentation to improve balady bread quality (2008)
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