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	1.	Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour. [electronic resource] by Al-Farga, Ammar Zhang, Hui Siddeeg, Azhari Shamoon, Muhammad V M Chamba, Moses Al-Hajj, Nabil Producer: 20170119 In: Food chemistry vol. 211 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Immobilisation of α-amylase on activated amidrazone acrylic fabric: a new approach for the enhancement of enzyme stability and reusability. [electronic resource] by Al-Najada, Ahmed R Almulaiky, Yaaser Q Aldhahri, Musab El-Shishtawy, Reda M Mohamed, Saleh A Baeshen, Mohammed Al-Farga, Ammar Abdulaal, Wesam H Al-Harbi, Sami A Producer: 20201029 In: Scientific reports vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	α-Amylase immobilization on amidoximated acrylic microfibres activated by cyanuric chloride. [electronic resource] by Almulaiky, Yaaser Q Aqlan, Faisal M Aldhahri, Musab Baeshen, Mohammed Khan, Tariq Jamal Khan, Khalid A Afifi, Mohamed Al-Farga, Ammar Warsi, Mohiuddin Khan Alkhaled, Mohammed Alayafi, Aisha A M Publication details: Royal Society open science Nov 2018 In: Royal Society open science vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)