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Effect of fats characteristics and levels on the quality of puff pastry and cake / Mohamed Hassan Hosny Aly Hassan ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Aly Ahmed Bekheet , Sayed Abdelhamed Soliman Kassem

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Mohamed Hassan Hosny Aly Hassan , 2012Description: 131 P. : charts , facsimiles ; 25cmOther title:
  • تأثير خصائص الدهون و مستويات الإضافة على جودة فطيرة البف و الكيك [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: Local margarine (LM1 and LM2), butter (BT) and puff pastry margarine (PM) were used at different levels for production of puff pastry, while LM1, LM2, BT, cake margarine (CM) and low caloric margarine (LCM) were used for production of English pan cake and rich pan cake. The effect of different fat types on physical and sensory characteristics of the product were determined
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2012.Mo.E (Browse shelf(Opens below)) Not for loan 01010110059593000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2012.Mo.E (Browse shelf(Opens below)) 59593.CD Not for loan 01020110059593000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

Local margarine (LM1 and LM2), butter (BT) and puff pastry margarine (PM) were used at different levels for production of puff pastry, while LM1, LM2, BT, cake margarine (CM) and low caloric margarine (LCM) were used for production of English pan cake and rich pan cake. The effect of different fat types on physical and sensory characteristics of the product were determined

Issued also as CD

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