000			01888cab a2200301Ia 45 0
001			u200405
003			SIRSI
008			120528s2004 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MJAR V29 No2 3
100	1		_aNassef, Ashga E.
240	1	0	_aMinufiya journal of agricultural research, 2004 v. 29 (2) _h[electronic resource].
245	1	0	_aBiological evaluation of balady bread produced from wheat flour and sweet lupinus (termis) treated with gamma radiation _h[electronic resource].
246	1	5	_aالتقييم البيولوجى للخبز البلدى المضاف إليه الترمس الحلو المعامل بأشعة جاما.
300			_aP. 415-423.
504			_aIncludes references.
520			_aThis study was carried out to produce high protein balady bread. In this study, the sweet lupines (terms) are used as a new source of protein. Sweet lupines were irradiated in two doses (5 and 10 kGy) for preservation. Balady bread was made with supplementation of 5, 10% non¬irradiated and irradiated lupines. All samples of balady bread were examined for chemical composition and biological evaluation. Beside determining PER (protein efficiency ratio), FE (feed efficiency), cholesterol, triglycerides and lipids. The obtained results showed that 5% of irradiated with (5 kGy) had high value for (PER) than control, while total cholesterol; triglycerides and total lipids were reduced than control values.
546			_aSummary in Arabic.
650		0	_aBread industry _zEgypt.
650		0	_aLupines
650		0	_aIrradiated foods.
650		0	_aGamma rays _xIndustrial applications.
650		0	_aBread _xComposition.
773	0		_tMinufiya Journal of Agricultural Research. _g2004. v.29(2) _x1110-0265 _7nnas _wu158151
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2004/MJAR/2904/2/415.pdf _zFull Text Article
596			_a1
942			_cAR _2lcc
999			_c52897 _d52897