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Nutritional Evaluation and Functional Properties of Chickpea ( Cicer arietinum L . ) Flour and the Improvement of Spaghetti Produced from its

G. Bareh, E. A. A. Arab, I. Helmy, 2010 .

Effect of legume processing treatments individually orin combination on their phytic acid content

N. Rasmy, F. Abu-Salem, A. Gibriel, 2011 .

Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras).

F. Abu-Salem, E. A. A. Arab, 2010 .