Mona Mahmoud Mohamed Doweidar
Affiliation Food Technology Research Institute (FTRI)
Department Bread and Pasta
Research Field Food Science and Technology (Food Biochemistry.)
Contacts
E-mail address mona.doidar@live.com
Work Telephones 3573509


Fax      
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) [27/12/2001]
Assistant Researcher in Food Technology Research Institute (FTRI) [25/11/1995]
Research Assistant in Food Technology Research Institute (FTRI) [18/11/1993]
Publications
Journal:
 - Preparation and evaluation of healthy cinnamon cake (2016)
- Prparation and evaleation healthy filling pie by using cheese and some vegetables. (2013)
- PRPARATION AND EVALEATION HEALTHY FILLING PIE BY USING CHEESE AND SOME VEGETABLES (2013)
- Use of date palm pollen grains and date syrup concentrate in preparing healthy bakery products (2011)
- PRODUCTION OF CRACKERS SUPPLEMENTED WITH PRICKLY PEAR FRUIT COMPONENTS (OPUNTIA FICUS-INDICA L.) (2011)
- Using of quinoa for production of some bakery products (gluten-free (2011)
- USING UNTRADITIONAL SOURCES OF FIBER TO PREPARE CHOCOLATE CAKE (2010)
- Production and evaluation of low calorie and high fiber hard biscuits (2010)
- Production and evaluation of cake as special foods for diabetic and obese patients (2009)
- PRODUCTION AND EVALUATION OF HEALTHY CRACKERS BY USING FLOUR MIXES OF DIFFERENT TYPES OF CEREAL AND AROMATIC HERBS (2009)
- PRODUCTION AND EVALUATION OF CAKE AS SPECIAL FOODS FOR DIABETIC AND OBESE PATIENTS (2009)
- BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS (2009)
- PRODUCTION AND EVALUATION OF HEALTHY CRACKERS BY USING FLOUR MIXES OF DIFFERENT TYPES OF CEREAL AND AROMATIC HERBS (2009)
- PRODUCTION AND EVALUATION OF CAKE AS SPECIAL FOODS FOR DIABETIC AND OBESE PATIENTS (2009)
- BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS (2009)
- A comparative biological study, related to the therapeutically effects of pan bread provided with some natural foodstuffs utilized, on the experimental rats (2008)
- Sensory And Biological Evaluation Of Biscuits Supplemented With Black Cumin (Nigella Sativa L.) And Its Extracts (2008)
- A comparative biological study, related to the therapeutically effects of pan bread provided with some natural foodstuffs utilized, on the experimental rats (2008)
- A comparative biological study, related to the therapeutically effects of pan bread provided with some natural foodstuffs utilized, on the experimental rats (2008)
- التقييم الحسى و الحيوى للبسكويت المدعم بحبة البركة و مستخلصاتها (2008)
- A comparative biological study, related to the therapeutically effects of pan bread provided with some natural foodstuffs utilized, on the experimental rats (2008)
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