000			01770cab a2200277Ia 45 0
001			u209476
003			SIRSI
008			100106s2003 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MJAR V28 No5 P1 13
100	1		_aDawoud, F. M.
240	1	0	_aMinufiya journal of agricultural research, 2003 V. 28 (5) _nPart one _h[electronic resource].
245	1	0	_aComparative studies on functional and rheological properties of some types of peanut and wheat flours _h[electronic resource].
246	1	5	_aدراسات مقارنة على الصفات الوظيفية والبيولوجية لبعض أنواع دقيق الفول السودانى ودقيق القمح.
300			_aP.1549 - 1564.
504			_aIncludes reference.
520			_aIn this study, whole peanut flour (WPF) and peanut kernel flour (PKF), were prepared and evaluated for their functional properties. Two types of wheat flour differ in extraction rate (ER) was also used for comparison. Peanut flours were used at different levels of replacement to study the effect of these materials on rheological properties of both wheat flours. Results showed that water holding capacity and oil holding capacity of both peanut flours were higher than those of wheat flours, but emulsification capacity of wheat flours was higher than peanut flours. Peanut flours were more stable than flours in terms of foam stability.
546			_aSummary in Arabic.
650		0	_aFlour _XAnalysis and chemistry.
650		3	_aPeanut products.
650		3	_apeanut flour.
773	0		_tMinufiya Journal of Agricultural Research. _g2003.v.28(5)P.1 _x1110-0265 _7nnas _wu158151
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1549.pdf _zFull Text Article.
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