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Studies on some bakery products fortified with barley and sorgum flour [electronic resource].

By:

EI-Sherlf, Sanaa A

Contributor(s):

Kenawi, M. N

Language: English Summary language: Arabic Description: p.11101-11114Other title:

دراسات على تدعيم بعض منتجات الخبيز بدقيق الشعير والذرة الرفيعة [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2009 v. 34 (12) [electronic resource].

Subject(s):

Online resources:

In: Mansoura University journal of agricultural sciences 2009.v.34 (12)Summary: The objective of this study was to see the effect of the incorporation of barley or sorghum on the physical , chemical and sensory charactristics of some bakery products ( cakes and biscuits ).

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The objective of this study was to see the effect of the incorporation of barley or sorghum on the physical , chemical and sensory charactristics of some bakery products ( cakes and biscuits ).

Summary in Arabic.

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