| 000 | 01724cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030548.0 | ||
| 008 | 120207s2011 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.07.09.M.Sc.2011.Da.C | ||
| 100 | 0 | _aDalia Fawzi Hasneen Mohamed | |
| 245 | 1 | 0 |
_aChemical physical and organoleptic evaluation of low calorie cakes / _cDalia Fawzi Hasneen Mohamed ;Supervised Enayat Mahmoud Hassan , Ahmed Tawfik Elakel , Sayed Abdelhamid Soliman |
| 246 | 1 | 5 | _aالتقييم الطبيعى والكيماوى والحسى لبعض الكيك المنخفض السعرات |
| 260 |
_aCairo : _bDalia Fawzi Hasneen Mohamed , _c2011 |
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| 300 |
_a150 P. : _bcharts ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Sciences Technology | ||
| 520 | _aThe present study aimed to prepare and develop low calorie cakes containing fat and sugars replacer by partial substition of wheat flour with chickpea flour . Also partial substitution was carried out on the accepted cake formula by carrot banana or strawberry purees or powders . The accepted cakes were taken to partially replace sucrose with stevia fructose and their blends | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aChickpea | |
| 653 | 4 | _aFat and sugar replacers | |
| 653 | 4 | _aFlour substitution | |
| 700 | 0 |
_aAhmed Tawfik Elakel , _eSupervisor |
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| 700 | 0 |
_aEnayat Mahmoud Hassan , _eSupervisor |
|
| 700 | 0 |
_aSayed Abdelhamid Soliman , _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 |
_c37314 _d37314 |
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