CHEMICAL, FUNCTIONAL AND BIOLOGICAL STUDIEES ON SOME SPECIAL BACKERY PRODUCTS
Amira Mohamed Abd El-Khalek Abd El-Salam;
Abstract
V. SUMMARY
In an attempt to investigate the effect of supplementation of bee pollen grains or different herbs as natural sources for iron to wheat flour used in the production of some baked products (salted biscuits and batun salat), the present study wa
In an attempt to investigate the effect of supplementation of bee pollen grains or different herbs as natural sources for iron to wheat flour used in the production of some baked products (salted biscuits and batun salat), the present study wa
Other data
| Title | CHEMICAL, FUNCTIONAL AND BIOLOGICAL STUDIEES ON SOME SPECIAL BACKERY PRODUCTS | Other Titles | دراسات كيميائية وبيولوجية ووظيفية على بعض منتجات المخابز الخاصة | Authors | Amira Mohamed Abd El-Khalek Abd El-Salam | Keywords | CHEMICAL, FUNCTIONAL AND BIOLOGICAL STUDIEES ON SOME SPECIAL BACKERY PRODUCTS | Issue Date | 2010 | Description | V. SUMMARY In an attempt to investigate the effect of supplementation of bee pollen grains or different herbs as natural sources for iron to wheat flour used in the production of some baked products (salted biscuits and batun salat), the present study wa |
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