Chemical and biological evaluation of whole wheat flour bread / Nasra Ahmed Mohamed Abdelhak ; Supervised Mohamed Mohamed Ahmed Elnikeety , Mohamed Hassan Aly Hussien , Mahmoud Abdallah Saleh

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Nasra Ahmed Mohamed Abdelhak

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TextLanguage: English Publication details: Cairo : Nasra Ahmed Mohamed Abdelhak , 2009Description: 207 P. ; 25cmOther title:

تقييم خبز دقيق القمح الكامل كيميائيا و حيويا [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: The current study was carried out to utilize of whole meal wheat flour (control), some legumes (chickpea, lupin and fenugreek), turmeric and vital gluten for preparation of pan bread in order to enhance the rheological, physical, chemical, microbiological and organoleptical properties. The biological parameters of rats fed on the produced pan bread was also estimated in an in vivo study

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Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2009.Na.C (Browse shelf(Opens below))		Not for loan	01010110052595000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2009.Na.C (Browse shelf(Opens below))	52595.CD	Not for loan	01020110052595000

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

The current study was carried out to utilize of whole meal wheat flour (control), some legumes (chickpea, lupin and fenugreek), turmeric and vital gluten for preparation of pan bread in order to enhance the rheological, physical, chemical, microbiological and organoleptical properties. The biological parameters of rats fed on the produced pan bread was also estimated in an in vivo study

Issued also as CD

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