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| 008 | 100713s2009 ua ss b 0 eng d | ||
| 040 | _aEAL | ||
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_aeng _bara |
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| 090 | _aART MUJAS V34 NO6 PtA 38 | ||
| 100 | 1 | _aSharoba, A.M.A. | |
| 240 | 1 | 0 |
_aMansoura university journal of agricultural sciences, 2009 v. 34 (6) _nPart A _h[electronic resource]. |
| 245 | 1 | 0 |
_aQuality attributes of some breads made from wheat flour substituted by different levels of whole amaranth meal _h[electronic resource]. |
| 246 | 1 | 5 | _aصفات الجودة لبعض أنواع الخبز المصنع من خلطات دقيق القمح و مطحون الأمارنتس. |
| 300 | _ap.6413-6429 | ||
| 504 | _aIncludes reference. | ||
| 520 | _aAmaranth plant grows rapidly, with a high tolerance to arid conditions and poor soils. So, a trial was made to use amaranth meal in producing popular Egyptian breads. The quality attributes of balady and shamy (Egyptian traditional breads) | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 | _aCereals as food | |
| 650 | 0 | _aBread industry. | |
| 650 | 0 | _aWheat products. | |
| 650 | 0 | _aFlour. | |
| 650 | 0 | _aAmaranth products | |
| 700 | 1 | _aEI-Desouky, A.I. | |
| 700 | 1 | _aMahmoud, M.H.M. | |
| 700 | 1 | _aYoussef, Kh.M. | |
| 773 | 0 |
_tMansoura University Journal of Agricultural Sciences. _g2009.v.34(6)Part A _x1110-0346 _7nnas _wu182197 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2009/MUJAS/3409/6/A/6413.pdf _zFull Text Article. |
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