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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.

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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]

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Dissertation note: hesis (Ph.D.) --Zagazig University,2004.

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
E-Thesis	Main	CD-2492 (Browse shelf(Opens below))	1	Available		CD002492

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Previous	CD-2512 مستقبل الخدمة الإرشادية الزراعية فى مشروع توشكى	CD-2460 Interaction between root-knot nematode and soil fungi on banana and its control	CD-2491 Biochemical studies and remediation of Qarun lake	CD-2492 Addition of gluten, pentosans, ascorbic acid, and milk casein to wheat flour to produce a high quality bakery products	CD-2472 Microbiological studies on cow's bulk milk samples with special refrence to some bacterial zoonoses	CD-2473 Collaborative expert agents	CD-2474 Ecological study on some water characteristics used in fish farms and their relations to fish productivity	Next

hesis (Ph.D.) --Zagazig University,2004.

Includes bibliographical references (leaves170-194) .

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Summary in Arabic.

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