Addition of gluten, pentosans, ascorbic acid, and milk casein to wheat flour to produce a high quality bakery products [computer file]/ Salah Hamza Mohamed Bedeir.
Language: English Summary language: Arabic Publication details: 2004.Description: Computer laser optical disk; c4 3/4 inOther title:- اضافة الجلوتين والبنتوزانات وحامض الأسكوربيك وكازين اللبن الي دقيق القمح لأنتاج منتجات مخابز ذات جودة عالية [Added title page title]
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
E-Thesis
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Main | CD-2492 (Browse shelf(Opens below)) | 1 | Available | CD002492 |
hesis (Ph.D.) --Zagazig University,2004.
Includes bibliographical references (leaves170-194) .
Systems requirements: Adobe Reader.
Summary in Arabic.
1
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