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Effect of pectin fiber gel and phospholipids isolaed from soy bean waste on some bakery poducts quality / Hoda Hassan Abouelsoud Hafez ; Supervised Fathalla Abdelsalam Elwakiel , Yahia Ibrahim Sallam , Afaf Ahmed Abdelhamed

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Hoda Hassan Abouelsoud Hafez , 2011Description: 168 P. : facsimiles ; 25cmOther title:
  • تأثير البكتين وهلام الالياف والفسفولبيدات التى تم فصلها من مخلفات الصويا على جودة بعض 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: The current study was carried out to utilize soybean hulls for preparation of pectin and fiber gel meanwhile soy gums (by product of oil processing) were used for phospholipids preparation . Pectin and phospholipids were used for pan bread preparation in order to enhance the reheological physical and chemical properties
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2011.Ho.E (Browse shelf(Opens below)) Not for loan 01010110055919000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2011.Ho.E (Browse shelf(Opens below)) 55919.CD Not for loan 01020110055919000

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

The current study was carried out to utilize soybean hulls for preparation of pectin and fiber gel meanwhile soy gums (by product of oil processing) were used for phospholipids preparation . Pectin and phospholipids were used for pan bread preparation in order to enhance the reheological physical and chemical properties

Issued also as CD

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