Hypolipidemic effect of wheat germ, chufa nut and flaxseed in high fat fed rats / Shahira Gamil Mohamed Ismail Qorraa ; Supervised Nagwa Mohamed Elshimi , Howaida Mostafa Zaghlol , Sayed Abdelhamid Soliman

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Shahira Gamil Mohamed Ismail Qorraa

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TextLanguage: English Publication details: Cairo : Shahira Gamil Mohamed Ismail Qqrraa , 2012Description: 143 P. : charts , facsimiles ; 25cmOther title:

التأثير الخافض للدهون لجنين القمح: حب العزيز و بذور الكتان في الفئران المغذاه على عليقه مرتفعه المحتوى الدهنى [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 aimed to investigate the chemical composition and hypolipidemic effect of wheat germ, chufa nut, flaxseed and defatted flaxseed at 5, 10, 20% levels. The best effective level for decreasing fat profile was chosen to prepare three bakery product (flat bread, biscuits and cakes) then deliver them to organoleptic and physical evaluation

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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.2012.Sh.H (Browse shelf(Opens below))		Not for loan	01010110059967000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.M.Sc.2012.Sh.H (Browse shelf(Opens below))	59967.CD	Not for loan	01020110059967000

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

This study aimed to investigate the chemical composition and hypolipidemic effect of wheat germ, chufa nut, flaxseed and defatted flaxseed at 5, 10, 20% levels. The best effective level for decreasing fat profile was chosen to prepare three bakery product (flat bread, biscuits and cakes) then deliver them to organoleptic and physical evaluation

Issued also as CD

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