Wafaa Kamal Galal <br/><br/>
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 
<br/><br/>Thesis (M.Sc. ) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology