TY  - BOOK
AU  - Ayman Abdelaziz Mohammad
AU  - Abdalla Mahdy Amar , 
AU  - Attia Abdelfattah Yaseen , 
AU  - Sobhy Mohamed Mohsen , 
TI  - Low phenylalanine bread and pasta : : Production , improvement and evaluation / 
PY  - 2010///
CY  - Cairo : 
PB  - Ayman Abdelaziz Mohammad , 
KW  - Bread
KW  - Pasta
KW  - Phenylalanine
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology; Issued also as CD
N2  - 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
UR  - http://172.23.153.220/th.pdf
ER  -