000			01425cab a2200301Ia 45 0
001			u184559
003			SIRSI
008			100830s2007 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V32 No1 41
100	1		_aEl-Shazly, A. S. I.
240	1	0	_aMansoura University journal of agricultural sciences, 2007 v. 32 (1) _h[electronic resource].
245	1	0	_aImprovement of merahrah bread by using fenugreek and wheat germ flours _h[electronic resource].
246	1	5	_aتحسين الخبز المرحرح باستخدام دقيق الحلبة وجنين القمح.‪
300			_ap.551-557.
504			_aIncludes reference.
520			_aCom 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.
546			_aSummary in Arabic.
650		0	_aBread industry.
650		0	_aFenugreek.
650		0	_aCooking (Wheat germ).
650		3	_abreadmaking quality.
773	0		_tMansoura Unviersity Journal of Agricultural Sciences. _g2007.v.32(1) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/1/abstract/551.pdf _zAbstract.
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/1/551.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c39994 _d39994