Chemical and Biological Evaluation of Whole Wheat Flour Bread
Nasra Ahmed Mohamed AbdEl-Hak;
Abstract
The current study was carried out to utilize of whole meal wheat flour (control), some legumes (chickpea, lupin and fenugreek), turmeric and vital gluten for preparation of pan bread in order to enhance the rheological, physical, chemical,mi
Other data
| Title | Chemical and Biological Evaluation of Whole Wheat Flour Bread | Other Titles | تقييم خبز دقيق القمح الكامل كيميائيا وحيويا | Authors | Nasra Ahmed Mohamed AbdEl-Hak | Keywords | Chemical and Biological Evaluation of Whole Wheat Flour Bread | Issue Date | 2009 | Description | The current study was carried out to utilize of whole meal wheat flour (control), some legumes (chickpea, lupin and fenugreek), turmeric and vital gluten for preparation of pan bread in order to enhance the rheological, physical, chemical,mi |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 94023R1899.pdf | 461.9 kB | Adobe PDF | View/Open |
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