Authors: Megahed, MG

Citation: Mg. Megahed, Microwave roasting of peanuts: Effects on oil characteristics and composition, NAHRUNG, 45(4), 2001, pp. 255-257

Authors: Megahed, MG

Citation: Mg. Megahed, Sucrose polyesters from poultry fat as non-ionic emulsifiers, GRASAS ACEI, 51(6), 2000, pp. 457-460

Authors: El-Shattory, Y El-Magoli, SB Abu-Ria, SH Megahed, MG

Citation: Y. El-shattory et al., Chemical and physical characteristics of local lecithin in comparison withsome other food emulsifiers, GRASAS ACEI, 50(4), 1999, pp. 260-263

Authors: El-Shattory, Y Aly, SM Megahed, MG

Citation: Y. El-shattory et al., Propylenated fatty acids as emulsifiers, GRASAS ACEI, 50(4), 1999, pp. 264-268

Authors: Megahed, MG

Citation: Mg. Megahed, Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties, GRASAS ACEI, 50(4), 1999, pp. 280-282

Authors: El-Mallah, MH Megahed, MG

Citation: Mh. El-mallah et Mg. Megahed, Studies on cocoa butter-replacer mixtures suitable for the local chocolateproduction, GRASAS ACEI, 49(5-6), 1998, pp. 446-449