Effect of adding cereal germs on quality properties and nutritional value of biscuits and cakes /
Medhat Ibrahem Salem ElNagar
Effect of adding cereal germs on quality properties and nutritional value of biscuits and cakes / تأثير اضافة اجنة الحبوب على صفات الجودة والقيمة الغذائية للبسكويت والكيك Medhat Ibrahem Salem ElNagar ; Supervised Abd El rahman Mohamed Khalaf Allah , Mahmoud Aly Ahmed Bekheit - Cairo : Medhat Ibrahem Salem ElNagar , 2005 - 188P : ill ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
These study was carried to determine the possibility of utilization of some cereal germs for substitution of part of wheat flour (72in handred extraction) to produce biscuits and cakes with high nutritive value and good quality
Adding Biscuits and Cakes Cereal germs Quality properties
Effect of adding cereal germs on quality properties and nutritional value of biscuits and cakes / تأثير اضافة اجنة الحبوب على صفات الجودة والقيمة الغذائية للبسكويت والكيك Medhat Ibrahem Salem ElNagar ; Supervised Abd El rahman Mohamed Khalaf Allah , Mahmoud Aly Ahmed Bekheit - Cairo : Medhat Ibrahem Salem ElNagar , 2005 - 188P : ill ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
These study was carried to determine the possibility of utilization of some cereal germs for substitution of part of wheat flour (72in handred extraction) to produce biscuits and cakes with high nutritive value and good quality
Adding Biscuits and Cakes Cereal germs Quality properties