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Sudies on some additives to improve bakery products / Magda Ragab Abdelbaki ; Supervised Mostafa Kamal Mostafa , Nashaat Elsayed Mortada Doma

By: Contributor(s): Material type: TextTextLanguage: eng Publication details: Cairo : Magda Ragab Abdelbaki , 1999Description: 159Leaves : charts ; 30cmOther title:
  • دراسات على بعض الاضافات لتحسين منتجات المخابز [Added title page title]
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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: 2, 4 and 60% chickpeas sweet lupine and defatted soybean flour and / or isolate and 15 -20 ppm KBrO3+ 25-50 ppm ascobic acid as flour improvers were added to wheat flour (72% extraction) . The effect of these additives on chemical composition antinutritional factors (tannins and phytic acid ) biological evaluation rheological organoleptic and baking properties of pan bread low calories bread and biscuit were studies
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Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.1999.Ma.S (Browse shelf(Opens below)) Not for loan 01010110035483000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

2, 4 and 60% chickpeas sweet lupine and defatted soybean flour and / or isolate and 15 -20 ppm KBrO3+ 25-50 ppm ascobic acid as flour improvers were added to wheat flour (72% extraction) . The effect of these additives on chemical composition antinutritional factors (tannins and phytic acid ) biological evaluation rheological organoleptic and baking properties of pan bread low calories bread and biscuit were studies

Issued also as CD

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