EVALUATION THE USE OF SWEET SORGHUM (DOUGH STAGE) FOR MANUFACTURE OF SOME FUNCTIONAL FOOD PRODUCTS
YARA IBRAHIM HANAFY EL-GEDDAWY;
Abstract
Sweet sorghum syrups were produced from two sweet sorghum (Sorghum bicolor,L.,Moench) varieties named Honey and Brands which obtained from Sugar Crops Research Institute (SCRI) , Agricultural Research Centre, Egypt. In addition, a representative sampl
Other data
| Title | EVALUATION THE USE OF SWEET SORGHUM (DOUGH STAGE) FOR MANUFACTURE OF SOME FUNCTIONAL FOOD PRODUCTS | Other Titles | تقييم استخدام الذرة الرفيعة السكرية ( الطور العجيني) في تصنيع بعض المنتجات الغذائية الوظيفية | Authors | YARA IBRAHIM HANAFY EL-GEDDAWY | Keywords | EVALUATION THE USE OF SWEET SORGHUM (DOUGH STAGE) FOR MANUFACTURE OF SOME FUNCTIONAL FOOD PRODUCTS | Issue Date | 2014 | Description | Sweet sorghum syrups were produced from two sweet sorghum (Sorghum bicolor,L.,Moench) varieties named Honey and Brands which obtained from Sugar Crops Research Institute (SCRI) , Agricultural Research Centre, Egypt. In addition, a representative sampl |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 124186G3425.pdf | 222.78 kB | Adobe PDF | View/Open |
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