Chemical and biological studies on fenugreek and its utilization on some African food products / Nashwa Mustafa Mohamed Suleiman ; Supervised Mona Mohamed Abdelmagied , Fouzia Ibrahim Morsy , Azza Kamal Eldein Abdelhameed

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Nashwa Mustafa Mohamed Suleiman

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TextLanguage: eng Publication details: Cairo : Nashwa Mustafa Mohamed Suleiman , 2010Description: 114P. : charts ; 25cmOther title:

دراسات كيميائية وحيوية على الحلبة واستخداماتها فى المنتجات الغذائية الإفريقية [Added title page title]

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Dissertation note: Thesis (M.Sc.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources Summary: The present investigation was carried out to study the possibility of utilization of different treated fenugreek flours which added to balady bread to lower cholesterol level and improve the liver functions and kidney functions . The different treated fenugreek flours were evaluated chemically technologically and biologically . The different levels of fenugreek flours were substituted with wheat flour (72% extraction) at different levels 5,7 and 10% for the production of balady bread

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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	Cai01.16.03.M.Sc.2010.Na.C (Browse shelf(Opens below))		Not for loan	01010110053072000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.16.03.M.Sc.2010.Na.C (Browse shelf(Opens below))	53072.CD	Not for loan	01020110053072000

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Thesis (M.Sc.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources

The present investigation was carried out to study the possibility of utilization of different treated fenugreek flours which added to balady bread to lower cholesterol level and improve the liver functions and kidney functions . The different treated fenugreek flours were evaluated chemically technologically and biologically . The different levels of fenugreek flours were substituted with wheat flour (72% extraction) at different levels 5,7 and 10% for the production of balady bread

Issued also as CD

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