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Quality characteristics of macaroni as affected by addition of some by-products rich in fiber /

Wafaa Kamal Galal

Quality characteristics of macaroni as affected by addition of some by-products rich in fiber / صفات الجودة للمكرونة المصنعة بإضافة بعض المخلفات الفنية بالألياف Wafaa Kamal Galal ; Supervied S. M. Mohsen , Ahmed Tawfic - Cairo : Wafaa Kamal Galal , 1998 - 116 Leaves : charts ; 30cm

Thesis (M.Sc. ) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

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Quality characteristics of macaroni as affected by addition of some by-products rich in fiber /