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Ramadan, Khaled M A
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Showing results 1 to 3 of 3
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Issue Date
Title
Author(s)
19-Sep-2023
The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification
Ahmed, Abdelrahman R; Alqahtani, Nashi K; Ramadan, Khaled M A; Mohamed, Heba I; Mahmoud, Mohamed
; Elkatry, Haiam O
15-Apr-2023
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
Elkatry, Haiam O; El-Beltagi, Hossam S; Ramadan, Khaled M A; Ahmed, Abdelrahman R; Mohamed, Heba I; Al-Otaibi, Hala Hazam; Mahmoud, Mohamed
2023
The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods
Elkatry, Haiam O; El-Beltagi, Hossam S; Ahmed, Abdelrahman R; Mohamed, Heba I; Al-Otaibi, Hala Hazam; Ramadan, Khaled M A; Mahmoud, Mohamed
