Omaima Said Shams
Affiliation Food Technology Research Institute (FTRI)
Department Bread and Pasta
Research Field Food Science and Technology (Food Biochemistry.)
Contacts
E-mail address
Work Telephones 35735090


Fax 01002183244      
Scientific Progress
Chief Researcher in Food Technology Research Institute (FTRI) [29/02/2012]
Senior Researcher in Food Technology Research Institute (FTRI) [13/01/2007]
Researcher in Food Technology Research Institute (FTRI) [17/07/2001]
Assistant Researcher in Food Technology Research Institute (FTRI) [01/06/1998]
Publications
- Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder. (2020)
- Chemical and biological evaluation of fermented chickpea and its effect on balady bread production (2011)
- PREPARATION AND EVALUATION OF INSTANT NOODLES SUPPLEMENTED WITH RED BEET (2011)
- Pan bread production from gluten free materials for celiac disease (2011)
- Utilization of broken rice preparing free gluten cookies rich in β- carotene. (2009)
- Fortification of biscuits by natural sours rich in iron and calcium (2009)
- Utilization of broken rice preparing free gluten cookies rich in β- carotene (2009)
- Effect of modified corn and barely flours on balady bread characteristics (2009)
- Technological, rheologica l and economical evaluation of flat bread prepared from per-gelatinized con flour and wheat flour (2009)
- Utilization Of Broken Rice Preparing Free Gluten Cookies Rich In -Carotene (2009)
- Utilization Of Broken Rice Preparing Free Gluten Cookies Rich In beta-Carotene (2009)
- Fortification of biscuits by natural sours rich in iron and calcium (2009)
- Utilization of broken rice preparing free gluten cookies rich in ?- carotene (2009)
- Effect of modified corn and barely flours on balady bread characteristics (2009)
↑