Author = M. H. Abd El-kader
| Number of Articles: 4 | ||
| 1 | PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM. | |
| Volume 67, Issue 4, October 2016, Page 315-326 | ||
| M. H. Abd-El-Khalek; A. M. Sakr; M. H. Abd El-Kader | ||
| 2 | ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea) | |
| Volume 66, Issue 3, July 2015, Page 234-244 | ||
| N. S. Yousef; R. H. Salem; E. M. E. Abo Zaid; M. H. Abd El-kader | ||
| 3 | FESTIVAL BAKERY PRODUCTS USING HEAT STABILIZED RICE BRAN | |
| Volume 65, Issue 4, October 2014, Page 464-473 | ||
| M. H. Abd El-Kader | ||
| 4 | INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS | |
| Volume 65, Issue 1, January 2014, Page 50-57 | ||
| M. A. Asael; M. H. Abd El-Kader; O. S. Ragab | ||
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