Menoufia Journal of Food and Dairy Sciences (MJFDS) - Articles List
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Articles in Press
Current Issue
Journal Archive
Volume 8 (2023)
Volume 7 (2022)
Volume 6 (2021)
Volume 5 (2020)
Volume 4 (2019)
Volume 3 (2018)
Volume 2 (2017)
Volume 1 (2016)
Volume 40 (2015)
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
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285.79 K
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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
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256.34 K
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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
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206.84 K
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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
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213.11 K
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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
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111.47 K
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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
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245.92 K
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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
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232.96 K
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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
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257.09 K
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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
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171 K
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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
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414.94 K
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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
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352.7 K
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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
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402.42 K
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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
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262.83 K
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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
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334.6 K
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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
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230.27 K
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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
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229.8 K
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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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334.6 K
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