TY  - SER
AU  - EI-Sherlf,Sanaa A.
AU  - Kenawi,M.N.
TI  - Studies on some bakery products fortified with barley and sorgum flour
KW  - Baked products
KW  - Flour
KW  - Corn
KW  - Barley
N1  - Includes reference
N2  - 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 )
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/12/abstract/11101.pdf
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/12/11101.pdf
ER  -