STUDIES ON ADDITION OF SOME CORN AND SORGHUM VARIETIES TO WHEAT FLOUR AND BALADY BREAD CHARACTERISTICS
HENAR ABDEL-FATTAH;
Abstract
According to the limited area of unlimited hind and the rapid increase in population in Kgypt, and consequently the increase in the consumption of wheat and bread, the government do a great elTorl lo overcome tins problem. It is known that wheat Hour is c
Other data
| Title | STUDIES ON ADDITION OF SOME CORN AND SORGHUM VARIETIES TO WHEAT FLOUR AND BALADY BREAD CHARACTERISTICS | Other Titles | دراسات عن إضافة بعض أصناف من الذره الشاميه الرفيعه الى دقيق القمح وصفات الخبز | Authors | HENAR ABDEL-FATTAH | Keywords | STUDIES ON ADDITION OF SOME CORN AND SORGHUM VARIETIES TO WHEAT FLOUR AND BALADY BREAD CHARACTERISTICS | Issue Date | 2000 | Description | According to the limited area of unlimited hind and the rapid increase in population in Kgypt, and consequently the increase in the consumption of wheat and bread, the government do a great elTorl lo overcome tins problem. It is known that wheat Hour is c |
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