Comparative studies on functional and rheological properties of some types of peanut and wheat flours (Record no. 59041)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01770cab a2200277Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u209476 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100106s2003 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 MJAR V28 No5 P1 13 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dawoud, F. M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Minufiya journal of agricultural research, 2003 V. 28 (5) |
| Number of part/section of a work | Part one |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Comparative studies on functional and rheological properties of some types of peanut and wheat flours |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | دراسات مقارنة على الصفات الوظيفية والبيولوجية لبعض أنواع دقيق الفول السودانى ودقيق القمح. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P.1549 - 1564. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | In this study, whole peanut flour (WPF) and peanut kernel flour (PKF), were prepared and evaluated for their functional properties. Two types of wheat flour differ in extraction rate (ER) was also used for comparison. Peanut flours were used at different levels of replacement to study the effect of these materials on rheological properties of both wheat flours. Results showed that water holding capacity and oil holding capacity of both peanut flours were higher than those of wheat flours, but emulsification capacity of wheat flours was higher than peanut flours. Peanut flours were more stable than flours in terms of foam stability. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Flour |
| -- | Analysis and chemistry. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Peanut products. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | peanut flour. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Minufiya Journal of Agricultural Research. |
| Related parts | 2003.v.28(5)P.1 |
| International Standard Serial Number | 1110-0265 |
| Control subfield | nnas |
| Record control number | u158151 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1549.pdf">http://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1549.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.