Author = Kh. M. K. Kebary
| Number of Articles: 5 | ||
| 1 | UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. | |
| Volume 5, Issue 7, September 2020, Page 95-96 | ||
| Kh. M. K. Kebary; S. A. Hussein; R. M. Badaw | ||
| 2 | USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. | |
| Volume 5, Issue 6, August 2020, Page 93-94 | ||
| Kh. M. K. Kebary; S. A. Hussein; R. M. Badaw | ||
| 3 | FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER | |
| Volume 5, Issue 2, March and April 2020, Page 15-16 | ||
| Kh. M. K. Kebary; S. A. Hussein; R. M. Badaw | ||
| 4 | CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE | |
| Volume 3, Issue 3, May and June 2018, Page 39-49 | ||
| K. M. K. Kamaly; Kh. M. K. Kebary; R. M. Badawi; A. M. A. Gaafar | ||
| 5 | IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT | |
| Volume 2, Issue 2, March and April 2017, Page 63-64 | ||
| A. I. Hamed; K. M. A. Kamaly; Kh. M. K. Kebary; A. H. El-Sonbaty | ||
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