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Improvement of merahrah bread by using fenugreek and wheat germ flours [electronic resource].

By:

El-Shazly, A. S. I

Language: English Summary language: Arabic Description: p.551-557Other title:

تحسين الخبز المرحرح باستخدام دقيق الحلبة وجنين القمح.‪ [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2007 v. 32 (1) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(1)Summary: Com flour whole mill was supplemented with fenugreek flour or wheat flour 72% extraction at levels 2.5, 5.0, 7.5 and 10%, respectively. Also, wheat germ was added as a basis in all blends at levels 2.5% to produce merahrah bread, high quality and good nutrition value.

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Com flour whole mill was supplemented with fenugreek flour or wheat flour 72% extraction at levels 2.5, 5.0, 7.5 and 10%, respectively. Also, wheat germ was added as a basis in all blends at levels 2.5% to produce merahrah bread, high quality and good nutrition value.

Summary in Arabic.

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