| 000 | 01552cab a2200277Ia 45 0 | ||
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| 001 | u182569 | ||
| 003 | SIRSI | ||
| 008 | 100620s2009 ua ss b 0 eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART MUJAS V34 No4 PtA 23 | ||
| 100 | 1 | _aEl-Sayed, Samiha M. | |
| 240 | 1 | 0 |
_aMansoura university journal of agricultural sciences, 2009 v. 34 (4) _nPart A _h[electronic resource]. |
| 245 | 1 | 0 |
_aEffect of storage temperature on the extent of balady bread staling _h[electronic resource]. |
| 246 | _aتأثير درجة حرارة التخزين على معدل تجلد الخبز البلدى. | ||
| 300 | _ap.2871-2881. | ||
| 504 | _aIncludes references. | ||
| 520 | _aThe effect of storage temperature on freshness score, moisture content, alkaline water retention capacity (AWRC), the amount and composition of soluble starch as well as parting properties of balady bread were investigated. The data revealed that the temperature of storage has more important effect on the extent of bread freshness than its moisture content. The AWRC, the amount of soluble starch extracted and amylose decline sharply during the first 24hrs of storage, after which it leveled off. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aBread _xStorage. |
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| 650 | 0 |
_aBread _xComposition. |
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| 773 | 0 |
_tMansoura University Journal of Agricultural Sciences. _g2009.v.34 (4) _nPart A _x1110-0346 _7nnas _wu182197 |
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| 546 | _aSummary in Arabic. | ||
| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2009/MUJAS/3409/4/A/2871.pdf _zFull Text Article. |
| 596 | _a1 | ||
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_c38571 _d38571 |
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