| 000 | 01689cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030450.0 | ||
| 008 | 110918s2011 ua h f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.07.09.Ph.D.2011.Al.U | ||
| 100 | 0 | _aAlamir Ebrahiem Alweshahy | |
| 245 | 1 | 0 |
_aUtilization of potato peels as source of phenolic compounds in the production of bread as functional food / _cAlamir Ebrahiem Alweshahy ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Ali Bekheet , Wagih Ahmed Elmalky |
| 246 | 1 | 5 | _aالاستفادة من قشور البطاطس كمصدر للمركبات الفينولية فى انتاج الخبز كغذاء وظيفى |
| 260 |
_aCairo : _bAlamir Ebrahiem Alweshahy , _c2011 |
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| 300 |
_a152 P. : _bfacsimiles ; _c30cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology | ||
| 520 | _aPeel 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 | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aAntioxidant | |
| 653 | 4 | _aFunctional food | |
| 653 | 4 | _aPotato peels | |
| 700 | 0 |
_aMahmoud Ali Bekheet , _eSupervisor |
|
| 700 | 0 |
_aMohamed Mohamed Elnoketi , _eSupervisor |
|
| 700 | 0 |
_aWagih Ahmed Elmalky , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aSoheir _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c35279 _d35279 |
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