PRODUCTION AND QUALITY EVALUATION OF GLUTEN-FREE BREAD
ATEF RASHED MOHAMMAD ALAWNEH;
Abstract
Bread is an important staple food consumed all over the world; wheat (Triticum aestivum) flour of both hard and soft wheat classes has been the major ingredient of bread for many years. Celiac disease (CD) (gluten-sensitive enteropathy) is an autoimmune d
Other data
| Title | PRODUCTION AND QUALITY EVALUATION OF GLUTEN-FREE BREAD | Other Titles | إنتاج وتقييم جودة الخبز الخالي من الجلوتين | Authors | ATEF RASHED MOHAMMAD ALAWNEH | Keywords | PRODUCTION AND QUALITY EVALUATION OF GLUTEN-FREE BREAD | Issue Date | 2012 | Description | Bread is an important staple food consumed all over the world; wheat (Triticum aestivum) flour of both hard and soft wheat classes has been the major ingredient of bread for many years. Celiac disease (CD) (gluten-sensitive enteropathy) is an autoimmune d |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 110782p6068.pdf | 256.39 kB | Adobe PDF | View/Open |
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