TY  - SER
AU  - El-Shazly,A.S.I.
TI  - Improvement of merahrah bread by using fenugreek and wheat germ flours
KW  - Bread industry
KW  - Fenugreek
KW  - Cooking (Wheat germ)
KW  - breadmaking quality
N1  - Includes reference
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2007/MUJAS/3207/1/abstract/551.pdf
UR  - http://nile.enal.sci.eg/EALE/2007/MUJAS/3207/1/551.pdf
ER  -