STUDIES OF SOME INDUSTRIAL BY PRODUCT AND THERE UTILIZATION IN BAKERY PRODUCTS
Amr Abd El Hafez Mohamed;
Abstract
The present work was carried out to study:
1. The effect of replacement wheat flour by different levels of bobbles
(wafer dough by-product) on the rheological characteristics,
chemical composition, nutritional value, microbial load, physical
a
1. The effect of replacement wheat flour by different levels of bobbles
(wafer dough by-product) on the rheological characteristics,
chemical composition, nutritional value, microbial load, physical
a
Other data
| Title | STUDIES OF SOME INDUSTRIAL BY PRODUCT AND THERE UTILIZATION IN BAKERY PRODUCTS | Other Titles | دراسه على المخلفات الصناعيه واستخدامها فى منتجات المخابز | Authors | Amr Abd El Hafez Mohamed | Keywords | STUDIES OF SOME INDUSTRIAL BY PRODUCT AND THERE UTILIZATION IN BAKERY PRODUCTS | Issue Date | 1999 | Description | The present work was carried out to study: 1. The effect of replacement wheat flour by different levels of bobbles (wafer dough by-product) on the rheological characteristics, chemical composition, nutritional value, microbial load, physical a |
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