Comparative study on the extent of staling on multi-grain Baladi bread (Record no. 57263)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02096cab a2200325Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u207188 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120314s2002 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 V47 No2 15 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Youssef, Hanan M. K. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, 2002 v. 47 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Comparative study on the extent of staling on multi-grain Baladi bread |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | دراسة مقارنة على معدل بيات الخبز البلدي المصنع من خليط حبوب متعددة. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. 681 – 693. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The extent of staling of Five multi-grain Baladi bread types were assessed during 1,2,3 days storage periods in polyethylene bags at room temperature (24 ± 2°C) in comparison with Baladi bread Wheat Flour (82.5% extraction). Measurements included loss of moisture, total water solubles, swelling power, soluble starch and sensory freshness evaluation. After one day storage period, system (1) Sample 6 (70% wheat Flour, extraction 82.5% + 5% corn flour+ 5% sorghum flour+ 5% rice flour + 5 % barely flour + 5% triticale flour+ 5% soy bean flour) and system (2) sample2(40% wheat flour, extraction 82.5% + 10% com flour+ 10% sorghum flour + 10% rice flour+ 10% barely flour+ 10% triticale flour+ 10% chickpea flour) had a faster degree of staling followed by the other studied multi-grain bread types in comparison to system (3I) sample 5 (70% wheat flour, extraction 82.5%+ 10% soy bean flour + 20% corn flour) and sample (0) control ( 100% wheat flour, extraction |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Bread. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sensory evaluation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Sensory evaluation. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | storage time |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mahmoud, R.M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Shimy, M.G. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hamdi, M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science. |
| Related parts | 2002.v.47(2) |
| 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/2002/AAS/4702/2/681.pdf">http://nile.enal.sci.eg/EALE/2002/AAS/4702/2/681.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.