TY  - SER
AU  - Hussien,M.A.
AU  - Abou-Raya,M.A.
AU  - Salam,Manal F.
AU  - El-Mahdy,A.M.
TI  - Studies on special bread made from different mixtures
KW  - Bread industry
KW  - Bread
KW  - Therapeutic use
KW  - Celiac disease
KW  - Diet therapy
N1  - Includes reference
N2  - Studies were carried out to evaluated chemical, sensory and biological properties of the raw materials and the produced bread made from the four formulas and the control. Chemical results of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, bread increase in protein, and fiber contents, such improvements could be deduced to higher protein content of milk protein concentrate and higher fiber content of guar gum
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/10/10015.pdf
ER  -