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	1.	No cover image available Improvement of pan bread and croissant quality by using barley tarhana dough [electronic resource]. by Elsheshetawy, Hemat E Abdel-Razik, M. M Language: English Summary language: Arabic Other title: تحسين جودة الخبز الإفرنجي والكرواسون باستخدام عجينة التارهانا المدعمة بالشعير. In: Alexandria Journal of Food Science and technology 2010.v.7(2) Online resources: Full Text Article Availability: No items available. Add to cart (remove)
	2.	No cover image available Effect of addition oyster mushroom and red beet root by-products on quality of pan bread [electronic resource]. تأثير إضافة مخلف عيش الغراب المحارى والبنجر الأحمر على جودة خبز القالب. by Abu El-Maaty, Alaa S. M El-Nemr, S. E El-Shourbagy, Gehan A Galal, G. A Language: English Summary language: Arabic In: Zagazig Journal of Agricultural Research 2016.v.43(2) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)

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