LOW PHENYLALANINE BREAD AND PASTA: PRODUCTION, IMPROVEMENT AND EVALUATION
AYMAN ABDEL AZIZ MOHAMMAD;
Abstract
ABSTRACT
This study was carried out to prepare and evaluate low phenylalanine bread and pasta made from gliadin free wheat flour and hydrocolloids. Wheat protein fraction (gliadin) rich in phenylalanine, was extracted using aqueous alcohol solution for
This study was carried out to prepare and evaluate low phenylalanine bread and pasta made from gliadin free wheat flour and hydrocolloids. Wheat protein fraction (gliadin) rich in phenylalanine, was extracted using aqueous alcohol solution for
Other data
| Title | LOW PHENYLALANINE BREAD AND PASTA: PRODUCTION, IMPROVEMENT AND EVALUATION | Other Titles | انتاج وتحسين وتقييم خبز ومكرونة منخفضا المحتوى من الفنيل الآنين | Authors | AYMAN ABDEL AZIZ MOHAMMAD | Keywords | LOW PHENYLALANINE BREAD AND PASTA: PRODUCTION, IMPROVEMENT AND EVALUATION | Issue Date | 2010 | Description | ABSTRACT This study was carried out to prepare and evaluate low phenylalanine bread and pasta made from gliadin free wheat flour and hydrocolloids. Wheat protein fraction (gliadin) rich in phenylalanine, was extracted using aqueous alcohol solution for |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 99663R3576.pdf | 145.9 kB | Adobe PDF | View/Open |
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