Improve the nutritive value of produced cake by replacement wheat flour with pearl millet flour
Other Title(s)
تحسين القيمة التغذويه للكيك الناتج من إستبدال دقيق القمح بدقيق الدخن
Joint Authors
Abd al-Mawla, Isam Muhammad
al-Tanahi, Hasan Hasan
Ghazal, Jalal Abd al-Fattah Ibrahim
Shrubih, Ashraf Mahdi
Zamzam, Iman Hamdi
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 59, Issue (s) (31 Dec. 2021), pp.445-453, 9 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2021-12-31
Country of Publication
Egypt
No. of Pages
9
Main Subjects
American Psychological Association (APA)
al-Tanahi, Hasan Hasan& Shrubih, Ashraf Mahdi& Ghazal, Jalal Abd al-Fattah Ibrahim& Abd al-Mawla, Isam Muhammad& Zamzam, Iman Hamdi. 2021. Improve the nutritive value of produced cake by replacement wheat flour with pearl millet flour. Annals of Agricultural Science, Moshtohor،Vol. 59, no. (s), pp.445-453.
https://search.emarefa.net/detail/BIM-1434444
Modern Language Association (MLA)
al-Tanahi, Hasan Hasan…[et al.]. Improve the nutritive value of produced cake by replacement wheat flour with pearl millet flour. Annals of Agricultural Science, Moshtohor Vol. 59, Special issue (2021), pp.445-453.
https://search.emarefa.net/detail/BIM-1434444
American Medical Association (AMA)
al-Tanahi, Hasan Hasan& Shrubih, Ashraf Mahdi& Ghazal, Jalal Abd al-Fattah Ibrahim& Abd al-Mawla, Isam Muhammad& Zamzam, Iman Hamdi. Improve the nutritive value of produced cake by replacement wheat flour with pearl millet flour. Annals of Agricultural Science, Moshtohor. 2021. Vol. 59, no. (s), pp.445-453.
https://search.emarefa.net/detail/BIM-1434444
Data Type
Journal Articles
Language
English
Record ID
BIM-1434444
