Author = A. H. Khalil
| Number of Articles: 7 | ||
| 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 | TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES | |
| Volume 4, Issue 5, November and December 2019, Page 191-192 | ||
| E. H. Mansour; A. H. Khalil; Heba E. Yousef | ||
| 3 | PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS | |
| Volume 4, Issue 2, May and June 2019, Page 73-88 | ||
| Asmaa A. Hafez; Heba E. Youssef; E. H. Mansour; A. H. Khalil | ||
| 4 | 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 | ||
| 5 | 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 | ||
| 6 | 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 | ||
| 7 | 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 | ||
View on SCiNiTO