Asma Ahmad Elgindy
Affiliation Food Technology Research Institute (FTRI)
Department Special Food and Nutrition
Research Field Food Science and Technology (Special Cases Diets )
Contacts
E-mail address
Work Telephones 35735090


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Scientific Progress
Chief Researcher in Food Technology Research Institute (FTRI) [26/03/2019]
Senior Researcher in Food Technology Research Institute (FTRI) [04/10/2012]
Researcher in Food Technology Research Institute (FTRI) [30/06/2007]
Assistant Researcher in Food Technology Research Institute (FTRI) [01/12/2004]
Research Assistant in Food Technology Research Institute (FTRI) [01/08/2004]
Specialist in Food Technology Research Institute (FTRI) [01/08/2000]
Publications
- Viability of probiotic bacteria in fermented milk beverages containing roasted date palm kernel (2018)
- UTILIZATION OF OKRA SEEDS IN BISCUIT PRODUCTION (2017)
- دراسات كيميائيه وتكنولوجيه وحيوية على أوراق نبات الرجلة (2017)
- Production of Snacks Supplemented with Different Sources of Protein (2017)
- Effect of Adding Drying Parsley Leaves on Processing and Quality of"Crackers (2017)
- Effect of Adding Drying Parsley Leaves on Processing and Quality of"Crackers (2017)
- TECHNOLOGICAL AND BIOLOGICAL STUDIES ON JERUSALEM ARTICHOKE TUBERS AND BARLEY (2016)
- Utilization of millet flour in production of gluten free biscuits and cake (2016)
- Chemical studies and utilization of Tamarindus indica and its seeds in some technological application (2015)
- Utilization of Swiss chard as functional food (2014)
- Technological and Biological Studies on the Fruit of Doum (Hyphaene thebaica) and Calyces of Roselle (Hibiscus sabdariffa) (2010)
- PHYSICOCHEMICAL CHANGES RELATED TO QUALITY OF CARROTS AND STRAWBERRY JUICES AND THEIR BLENDS AFTER PROCESSING AND DURING STORAGE (2010)
- Utilization of wheat bran spontaneously fermentation to improve balady bread quality (2008)
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