000			01332namaa22003251i 4500
005			20260302093612.0
008			260111s1995 ua a|||frm||| 000 0 eng d
040			_aEG-GICUC _beng _cEG-GICUC _dEG-GICUC _erda
041	0		_aeng _beng _bara
049			_aDeposit
097			_aM.Sc
099			_aCai01.07.11.M.Sc.1995.Mo.P
100	0		_aMona Mahmoud Mohammed Doweidar, _epreparation.
245	1	0	_aProduction and evaluation of low calorie bread / _cBy Mona Mahmoud Mohammed Doweidar ; Supervised Prof. Dr. Ahmed M. Alian, Dr. Sayed M. El-Dash, Dr. Afaf Abd El- Hameid.
246	1	5	_aانتاج وتقييم الخبز منخفض السعرات
264		0	_c1995
300			_a169 Leaves : _billustrations ; ؛ _c30 cm. +
336			_2rda content _atext
337			_2rdamedia _aUnmediated
338			_2rdacarrier _avolume
502			_aThesis (M.Sc.)-Cairo University 1995.
504			_aBibliography: pages 156-169
653		0	_acalorie bread
700	0		_aAhmed M. Alian _ethesis advisor.
700	0		_aSayed M. El-Dash _ethesis advisor.
700	0		_aAfaf Abd El- Hameid _ethesis advisor.
900			_DDepartment of Food Science and Technology _FFaculty of Agriculture _UCairo University _b1995 _cAhmed M. Alian _cSayed M. El-Dash _cAfaf Abd El- Hameid
905			_aNagat _eNourhan
942			_2ddc _cTH _e21 _n0
999			_c177590