TY  - BOOK
AU  - Alamir Ebrahiem Alweshahy
AU  - Mahmoud Ali Bekheet , 
AU  - Mohamed  Mohamed Elnoketi , 
AU  - Wagih Ahmed Elmalky , 
TI  - Utilization of potato peels as source of phenolic compounds in the production of bread as functional food / 
PY  - 2011///
CY  - Cairo : 
PB  - Alamir Ebrahiem Alweshahy , 
KW  - Antioxidant
KW  - Functional food
KW  - Potato peels
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology; Issued also as CD
N2  - Peel samples of two potato varieties penta and marcy grown in ontario Canada were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity . PCand total antioxidant capacity (TAC) were assessed using both chromatographic and spectrophotometric methods
UR  - http://172.23.153.220/th.pdf
ER  -