El-Shazly, A. S. I. <br/><br/>
Improvement of merahrah bread by using fenugreek and wheat germ flours  [electronic resource]. 
 تحسين الخبز المرحرح باستخدام دقيق الحلبة وجنين القمح.‪ 

 - p.551-557. 
<br/><br/>Includes reference. 
<br/><br/> 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. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread industry.<br/>Fenugreek.<br/>Cooking (Wheat germ).<br/>breadmaking quality.