Nutritional value of spaghetti fortified with low fat soy and sweet potato flours (Record no. 55007)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01632cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u203643 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120314s2003 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AAS V48 No1 17 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Zaki, Sahar M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, 2003 v. 48 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Nutritional value of spaghetti fortified with low fat soy and sweet potato flours |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | القيمة الغذائية للاسباجتيى المدعمة بدقيق الصويا منخفض الدهن ودقيق البطاطا. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.225-241. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The high consumption of macaroni as one of the most popular food obligate the necessity to develop this product with respect to the nutritional value. Spaghetti was prepared from (100%) semolina as control sample and semolina with 5, 10, and 15% sweet potato flour replacements (SPF) and a constant level (10%) oflow fat soy flour (LFS). The chemical, physical and sensory parameters of the prepared spaghetti were evaluated. Supplementing semolina with (SPF) and (LFS) increased the nutritive value of spaghetti. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Spaghetti. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Soy flour. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | sweet potato flour. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Salem, Eman M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abo Zeid, Fathia K. S. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Gindy, A.M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science. |
| Related parts | 2003.v.48(1) |
| International Standard Serial Number | 0570-1783 |
| Control subfield | nnas |
| Record control number | u157971 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/AAS/4803/1/225.pdf">http://nile.enal.sci.eg/EALE/2003/AAS/4803/1/225.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.