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Effect of adding cereal germs on quality properties and nutritional value of biscuits and cakes / Medhat Ibrahem Salem ElNagar ; Supervised Abd El rahman Mohamed Khalaf Allah , Mahmoud Aly Ahmed Bekheit

By: Contributor(s): Language: Eng Publication details: Cairo : Medhat Ibrahem Salem ElNagar , 2005Description: 188P : ill ; 25cmOther title:
  • تأثير اضافة اجنة الحبوب على صفات الجودة والقيمة الغذائية للبسكويت والكيك [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology Summary: These study was carried to determine the possibility of utilization of some cereal germs for substitution of part of wheat flour (72in handred extraction) to produce biscuits and cakes with high nutritive value and good quality
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Item type Current library Home library Call number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2005.Me.E. (Browse shelf(Opens below)) Not for loan 01010110043857000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2005.Me.E. (Browse shelf(Opens below)) Not for loan 01020110043857000

Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology

These study was carried to determine the possibility of utilization of some cereal germs for substitution of part of wheat flour (72in handred extraction) to produce biscuits and cakes with high nutritive value and good quality

Issued also as CD

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