Hasil Pencarian - Akram A. Abdo Qasem

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  1. 1
    Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

    Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane oleh A. A. Mohamed, S. Hussain, M. S. Alamri, M. A. Ibraheem, Akram A. Abdo Qasem

    Diterbitkan 2018-01-01
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  2. 2
    Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites

    Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites oleh A. A. Mohamed, S. Hussain, M. S. Alamri, M. A. Ibraheem, Akram A. Abdo Qasem

    Diterbitkan 2018-01-01
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  3. 3
    Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

    Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils oleh Abdellatif A. Mohamed, S. Hussain, M. S. Alamri, M. A. Ibraheem, Akram A. Abdo Qasem

    Diterbitkan 2019-01-01
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  4. 4
    Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

    Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET oleh M. S. Alamri, A. A. Mohamed, S. Hussain, M. A. Ibraheem, Akram A. Abdo Qasem

    Diterbitkan 2018-01-01
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  5. 5
    Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

    Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel oleh A. A. Mohamed, S. Hussain, M. S. Alamri, M. A Ibraheem, Akram A. Abdo Qasem, Omar A. Alhaj, Mohammad A. Alshuniaber

    Diterbitkan 2019-01-01
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  6. 6
    Effect of Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

    Effect of Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkis... oleh Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Tawfiq Alsulami, Ibrahim A. Ababtain

    Diterbitkan 2022-01-01
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  7. 7
    Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

    Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch oleh Syed Ali Shahzad, Shahzad Hussain, Mohamed S. Alamri, Abdellatif A. Mohamed, Ali S. Ahmed, Mohamed A. Ibraheem, Akram A. Abdo Qasem

    Diterbitkan 2019-01-01
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  8. 8
    Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums

    Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums oleh Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed Abdrabo Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain

    Diterbitkan 2022-10-01
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  9. 9
    Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

    Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies oleh Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain

    Diterbitkan 2022-05-01
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  10. 10
    Exploring the Role of Acacia (<i>Acacia seyal</i>) and Cactus (<i>Opuntia ficus-indica</i>) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

    Exploring the Role of Acacia (<i>Acacia seyal</i>) and Cactus (<i>Opuntia ficus-indica</i>) Gums on the Dough Performance and Quality Attributes of Breads and Cakes oleh Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain

    Diterbitkan 2022-04-01
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  11. 11
    Use of Gum Cordia (<i>Cordia myxa</i>) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

    Use of Gum Cordia (<i>Cordia myxa</i>) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch oleh Shahzad Hussain, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Syed Ali Shahzad, Ibrahim A. Ababtain

    Diterbitkan 2020-07-01
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  12. 12
    Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

    Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes oleh Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem, Ibrahim A. Ababtain

    Diterbitkan 2022-02-01
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  13. 13
    Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

    Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums oleh Abdulmajeed A. AbuDujayn, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Nashi K. Alqahtani

    Diterbitkan 2022-12-01
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