TY  - BOOK
AU  - Nashwa Mustafa Mohamed Suleiman 
AU  - Azza Kamal Eldein Abdelhameed , 
AU  - Fouzia Ibrahim Morsy , 
AU  - Mona Mohamed Abdelmagied , 
TI  - Chemical and biological studies on fenugreek and its utilization on some African food products / 
PY  - 2010///
CY  - Cairo : 
PB  - Nashwa Mustafa Mohamed Suleiman , 
KW  - Chemical composition
KW  - Cholesterol
KW  - Fenugreek
N1  - Thesis (M.Sc.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources; Issued also as CD
N2  - 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
UR  - http://172.23.153.220/th.pdf
ER  -