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Results:
1-7
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Results: 7
Authors:
TOUFEILI I
CHAMMAS H
SHADAREVIAN S
Citation: I. Toufeili et al., IDENTIFICATION OF KEY TEXTURAL ATTRIBUTES OF ARABIC BREAD AND THEIR APPLICATION TO THE ASSESSMENT OF STORAGE AND QUALITY, Journal of texture studies, 29(1), 1998, pp. 57-66
Authors:
TOUFEILI I
OLABI A
SHADAREVIAN S
ANTOUN MA
ZURAYK R
BAALBAKI I
Citation: I. Toufeili et al., RELATIONSHIPS OF SELECTED WHEAT PARAMETERS TO BURGHUL-MAKING QUALITY, Journal of food quality, 20(3), 1997, pp. 211-224
Authors:
TOUFEILI I
SHADAREVIAN S
ARTINIAN T
TANNOUS R
Citation: I. Toufeili et al., RIPENING CHANGES AND SENSORY PROPERTIES OF BOVINE, CAPRINE AND OVINE SHANKLEESH, International dairy journal, 5(2), 1995, pp. 179-189
Authors:
TOUFEILI I
SHADAREVIAN S
MISKI AMA
HANI I
Citation: I. Toufeili et al., EFFECT OF SHORTENING AND SURFACTANTS ON SELECTED CHEMICAL PHYSICOCHEMICAL PARAMETERS AND SENSORY QUALITY OF ARABIC BREAD, Food chemistry, 53(3), 1995, pp. 253-258
Authors:
TOUFEILI I
BAYDOUN E
Citation: I. Toufeili et E. Baydoun, SOME SELECTED PHYSICOCHEMICAL PROPERTIES OF BUFFALO GOURD (CUCURBITA-FOETIDISSIMA HBK) ROOT STARCH, Starke, 47(11), 1995, pp. 413-415
Authors:
TOUFEILI I
SLEIMAN G
SALMAN RA
BROCKWAY B
Citation: I. Toufeili et al., EFFECT OF STALING ON VISCOELASTIC PROPERTIES OF PASTES PREPARED FROM ARABIC BREAD, Journal of the Science of Food and Agriculture, 64(3), 1994, pp. 271-273
Authors:
TOUFEILI I
DAGHER S
SHADAREVIAN S
NOUREDDINE A
SARAKBI M
FARRAN MT
Citation: I. Toufeili et al., FORMULATION OF GLUTEN-FREE POCKET-TYPE FLAT BREADS - OPTIMIZATION OF METHYLCELLULOSE, GUM-ARABIC, AND EGG-ALBUMIN LEVELS BY RESPONSE-SURFACE METHODOLOGY, Cereal chemistry, 71(6), 1994, pp. 594-601
Risultati:
1-7
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