Abdellatif A. Mohamed

DSC study of biodegradable poly(lactic acid) and poly(hydroxy ester ether) blends

Xin Cao, Abdellatif A. Mohamed, Sherald H. Gordon et al. · Thermochimica Acta · 2003 · 130 citations

Chemical Engineering, Engineering, Degradable Plastic +7

The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.

Abdellatif A. Mohamed, Patricia Rayas‐Duarte · Food Chemistry · 2003 · 104 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +14

Instrumental and sensory evaluation of crispness: I—In friable foods

Abdellatif A. Mohamed, Ronald Jowitt, J.G. Brennan · Journal of Food Engineering · 1982 · 95 citations

Nutrition, Novel Food, Sensory Science (Food Sensory Science) +5

Influence of gluten–soy protein blends on the quality of reduced carbohydrates cookies

Mukti Singh, Abdellatif A. Mohamed · LWT · 2005 · 94 citations

Food Chemistry, Nutrition, Food Composition +7

Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Ali Saleh, Abdellatif A. Mohamed, Mohammed Alamri et al. · Foods · 2020 · 92 citations · Full text