UTILIZATION OF SOME RICH-FIBER SOURCES IN PRODUCTION OF BISCUIT AND CAKE
MOHAMED EID MOHAMED HASSAN;
Abstract
ABSTRACT
This study was carried out to investigate the effect of replacing wheat flour (72 % extraction) by some fiber sources at different levels on charactertics of wheat flour and cake and biscuits quality. The produced biscuits samples wer
This study was carried out to investigate the effect of replacing wheat flour (72 % extraction) by some fiber sources at different levels on charactertics of wheat flour and cake and biscuits quality. The produced biscuits samples wer
Other data
| Title | UTILIZATION OF SOME RICH-FIBER SOURCES IN PRODUCTION OF BISCUIT AND CAKE | Other Titles | الاستفاده من بعض المصادر الغنيه بالالياف فى انتاج البسكويت والكيك | Authors | MOHAMED EID MOHAMED HASSAN | Keywords | UTILIZATION OF SOME RICH-FIBER SOURCES IN PRODUCTION OF BISCUIT AND CAKE | Issue Date | 2014 | Description | ABSTRACT This study was carried out to investigate the effect of replacing wheat flour (72 % extraction) by some fiber sources at different levels on charactertics of wheat flour and cake and biscuits quality. The produced biscuits samples wer |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 121995R9449.pdf | 101.54 kB | Adobe PDF | View/Open |
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