TY  - BOOK
AU  - Ali Mohammed Abdo Almahtwri
AU  - Mahmoud Ali Ahmed Ali Bekheit , 
AU  - Mohammed Hassan Ali Hussein , 
TI  - Evaluation of bread produced from wheat - barley flour blends / 
PY  - 2012///
CY  - Cairo : 
PB  - Ali Mohammed Abdo Almahtwri , 
KW  - Barley flour
KW  - Pan bread
KW  - Wheat flour
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Tecnology; Issued also as CD
N2  - This study was carried out to investigate the possibility of utilization of barley flour in production of Egyptian bread . Wheat flour of 72 % ext. was replaced by 10 , 15 and 20 % barley flour 80 % ext. and wheat flour of 82 % ext. was replaced by 10, 20 and 30 % barley flour 80% ext. The effect of such replacement on physical and chemical characteristics of the resulted blends and bread quality was studied
ER  -