Citation: Eh. Mansour et Ah. Khalil, REDUCTION OF RAFFINOSE OLIGOSACCHARIDES IN CHICKPEA (CICER-ARIETINUM)FLOUR BY CRUDE EXTRACELLULAR FUNGAL ALPHA-GALACTOSIDASE, Journal of the Science of Food and Agriculture, 78(2), 1998, pp. 175-181
Citation: Ah. Khalil et Eh. Mansour, CONTROL OF LIPID OXIDATION IN COOKED AND UNCOOKED REFRIGERATED CARP FILLETS BY ANTIOXIDANT AND PACKAGING COMBINATIONS, Journal of agricultural and food chemistry, 46(3), 1998, pp. 1158-1162
Citation: Eh. Mansour et Ah. Khalil, CHARACTERISTICS OF LOW-FAT BEEFBURGER AS INFLUENCED BY VARIOUS TYPES OF WHEAT FIBERS, Food research international, 30(3-4), 1997, pp. 199-205
Citation: Ah. Khalil et Eh. Mansour, TOXICITY OF CRUDE EXTRACELLULAR PRODUCTS OF AEROMONAS-HYDROPHILA IN TILAPIA, TILAPIA-NILOTICA, Letters in applied microbiology, 25(4), 1997, pp. 269-273
Citation: Ah. Khalil et Eh. Mansour, THE EFFECT OF COOKING, AUTOCLAVING AND GERMINATION ON THE NUTRITIONALQUALITY OF FABA BEANS, Food chemistry, 54(2), 1995, pp. 177-182
Citation: Ah. Khalil et Ta. Eladawy, ISOLATION, IDENTIFICATION AND TOXICITY OF SAPONIN FROM DIFFERENT LEGUMES, Food chemistry, 50(2), 1994, pp. 197-201
Citation: Ta. Eladawy et Ah. Khalil, CHARACTERISTICS OF ROSELLE SEEDS AS A NEW SOURCE OF PROTEIN AND LIPID, Journal of agricultural and food chemistry, 42(9), 1994, pp. 1896-1900