STUDIES ON ADDITION OF SOME CORN AND SORGHUM VARIETIES TO WHEAT FLOUR AND BALADY BREAD CHARACTERISTICS
HENAR ABDEL-FATTAH SALAMA SELEEM;
Abstract
t\CCU!dinJ; \() tht: !i111j(l;d :lll':l tJ!" cu\\iv;\!Cd l;111d :11\d !ht.: l':tpid
R OF
PHilOSOpHY
iiiCIC:tsc in popu•btt•on
,.1 c,.,., ,,,
Lu 1 .
• f 1 ,,,,d b,-,,d, tile •ovcrnmcnt dG :1 r,rcat effort tO
rwcrtOillC !hi probleill. It i:; known th:1l whc:11 nour is considered the
!H
••un•l 1 u1 n U:ukv :111d tritic:1l :111.: llictltn ::uh::titu:c p:11l ol"whe 1t1lour.
'
Therdorc, the present wod..: ,,•as designed to study the substitution
1: ol p
SOif:lllllll t7.
011 dnut!h i1it•HIand b1cnl cltaractcr•i::;tics w
R OF
PHilOSOpHY
iiiCIC:tsc in popu•btt•on
,.1 c,.,., ,,,
Lu 1 .
• f 1 ,,,,d b,-,,d, tile •ovcrnmcnt dG :1 r,rcat effort tO
rwcrtOillC !hi probleill. It i:; known th:1l whc:11 nour is considered the
!H
••un•l 1 u1 n U:ukv :111d tritic:1l :111.: llictltn ::uh::titu:c p:11l ol"whe 1t1lour.
'
Therdorc, the present wod..: ,,•as designed to study the substitution
1: ol p
SOif:lllllll t7.
011 dnut!h i1it•HIand b1cnl cltaractcr•i::;tics w
Other data
| Title | STUDIES ON ADDITION OF SOME CORN AND SORGHUM VARIETIES TO WHEAT FLOUR AND BALADY BREAD CHARACTERISTICS | Other Titles | دراسات عن اضافة بعض اصناف من الذرة الشامية او الرفيعة الى دقيق القمح وصفات الخبز | Authors | HENAR ABDEL-FATTAH SALAMA SELEEM | Issue Date | 2000 |
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