Low phenylalanine bread and pasta : Production , improvement and evaluation / Ayman Abdelaziz Mohammad ; Supervised Sobhy Mohamed Mohsen , Abdalla Mahdy Amar , Attia Abdelfattah Yaseen

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Ayman Abdelaziz Mohammad

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Material type: Text

TextLanguage: English Publication details: Cairo : Ayman Abdelaziz Mohammad , 2010Description: 128P. : charts , facsimiles ; 25cmOther title:

انتاج وتحسين وتقييم خبز ومكرونة منخفضا المحتوى من الفنيل الآنين [Added title page title]

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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: This study was carried out to prepare and evalute low phenylalanine bread and pasta made from gliadin free wheat flour and hydrocolloids . Wheat protein fraction (gliadin) rich in phenylalanine was ecxtracted using aqueous alcohol solution for the production of low phenylalanine wheat flour

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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.M.Sc.2010.Ay.L (Browse shelf(Opens below))		Not for loan	01010110054363000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.M.Sc.2010.Ay.L (Browse shelf(Opens below))	54363.CD	Not for loan	01020110054363000

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Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

This study was carried out to prepare and evalute low phenylalanine bread and pasta made from gliadin free wheat flour and hydrocolloids . Wheat protein fraction (gliadin) rich in phenylalanine was ecxtracted using aqueous alcohol solution for the production of low phenylalanine wheat flour

Issued also as CD

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