Author = A. A. El-Bedawey
| Number of Articles: 17 | ||||
| 1 | TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT. | |||
| Volume 4, Issue 5, November and December 2019, Page 189-190 | ||||
| M. M. M. Saad; A. A. El-Bedawey; A. H. Khalil; Amal A. Atef | ||||
| 2 | UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. | |||
| Volume 4, Issue 5, November and December 2019, Page 193-194 | ||||
| A. A. El-Bedawey; A. E. El-beltagy; A. S. A. Osheba; Amal A.A.M. Hassan | ||||
| 3 | QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE | |||
| Volume 4, Issue 4, September and October 2019, Page 141-151 | ||||
| A. M. Ezzeldeen; E. H. Mansour; Mona M. Ali; Amal A. Hassan; A. A. El-Bedawey | ||||
| 4 | ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS | |||
| Volume 4, Issue 1, January and February 2019, Page 39-40 | ||||
| A. A. El-Bedawey; E. H. Mansour; A. S. Osheba; Amal A. Atif | ||||
| 5 | PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS | |||
| Volume 4, Issue 1, January and February 2019, Page 37-38 | ||||
| A. A. El-Bedawey; A. H. M. Khalil; Azza A. B.Y Hamza | ||||
| 6 | EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS | |||
| Volume 3, Issue 2, March and April 2018, Page 37-38 | ||||
| A. A. El-Bedawey; E. H. Mansour; H. A. Fahmy; Amal A.A. Hassan | ||||
| 7 | BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER | |||
| Volume 3, Issue 2, March and April 2018, Page 15-26 | ||||
| A. M. Hamoda; A. A. El-Bedawey; A. H. Khalil; A. A. Bakry | ||||
| 8 | PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. | |||
| Volume 2, Issue 4, November and December 2017, Page 117-118 | ||||
| E. H. Mansour; A. H. Khalil; A. A. El-Bedawey; Amal A. Atif | ||||
| 9 | UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. | |||
| Volume 2, Issue 4, November and December 2017, Page 115-116 | ||||
| A. A. El-Bedawey; E. H. Mansour; A. S. A. Osheba; Amal A.A. M. Hassan | ||||
| 10 | EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE | |||
| Volume 2, Issue 4, November and December 2017, Page 65-75 | ||||
| A. A. A. Hassan; E. A. Elbarkoli; A. H. Khalil; E. H. Mansour; A. A. El-Bedawey | ||||
| 11 | STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION | |||
| Volume 2, Issue 4, November and December 2017, Page 113-114 | ||||
| A. A. El-Bedawey; E. H. A. Rahma; A. M. F. Gaafar | ||||
| 12 | EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE | |||
| Volume 2, Issue 3, September and October 2017, Page 65-75 | ||||
| A. A. A. Hassan; E. A. Elbarkoli; A. H. Khalil; E. H. Mansour; A. A. El-Bedawey | ||||
| 13 | UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. | |||
| Volume 2, Issue 2, March and April 2017, Page 61-62 | ||||
| A. A. El-Bedawey; A. E. El-Beltagy; H. M. M. Korkar | ||||
| 14 | EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH | |||
| Volume 2, Issue 1, January and February 2017, Page 53-54 | ||||
| E. H. Mansour; A. S. A. Osheba; A. A. El-Bedawey | ||||
| 15 | PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. | |||
| Volume 2, Issue 1, January and February 2017, Page 53-54 | ||||
| A. A. El-Bedawey; A. E. El-Beltagy | ||||
| 16 | PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. | |||
| Volume 1, Issue 3, November and December 2016, Page 53-54 | ||||
| A. A. El-Bedawey; A. E. El-Beltagy | ||||
| 17 | EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH | |||
| Volume 1, Issue 3, November and December 2016, Page 53-54 | ||||
| E. H. Mansour; A. S. A. Osheba; A. A. El-Bedawey | ||||
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