Effect of extraction rate of wheat and corn flour on nutritional value and quality of balady bread
Other Title(s)
تأثير معدل استخلاص دقيق القمح و الذرة على القيمة الغذائية وجودة الخبز البلدي
Joint Authors
Bayyumi, al-Sayyid Muhammad
al-Shurbaji, Jihan Abd Allah
Barakat, Abd al-Nawwab Sad
Abu al-Mati, Sami Muhammad
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 42, Issue 1 (02 Feb. 2015), pp.81-89, 9 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2015-02-02
Country of Publication
Egypt
No. of Pages
9
Main Subjects
American Psychological Association (APA)
Bayyumi, al-Sayyid Muhammad& al-Shurbaji, Jihan Abd Allah& Abu al-Mati, Sami Muhammad& Barakat, Abd al-Nawwab Sad. 2015. Effect of extraction rate of wheat and corn flour on nutritional value and quality of balady bread. Zagazig Journal for Agricultural Researches،Vol. 42, no. 1, pp.81-89.
https://search.emarefa.net/detail/BIM-816652
Modern Language Association (MLA)
Bayyumi, al-Sayyid Muhammad…[et al.]. Effect of extraction rate of wheat and corn flour on nutritional value and quality of balady bread. Zagazig Journal for Agricultural Researches Vol. 42, no. 1 (2015), pp.81-89.
https://search.emarefa.net/detail/BIM-816652
American Medical Association (AMA)
Bayyumi, al-Sayyid Muhammad& al-Shurbaji, Jihan Abd Allah& Abu al-Mati, Sami Muhammad& Barakat, Abd al-Nawwab Sad. Effect of extraction rate of wheat and corn flour on nutritional value and quality of balady bread. Zagazig Journal for Agricultural Researches. 2015. Vol. 42, no. 1, pp.81-89.
https://search.emarefa.net/detail/BIM-816652
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-816652
