Utilization of jew’s mallow stems as a natural source of dietary fiber in pan bread product
Other Title(s)
استخدام سيقان الملوخية كمصدر طبيعي للألياف الغذائية فى عمل خبز القوالب
Joint Authors
Arafah, Nifin Ali Mahir
Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid
Bahlul, Hammam al-Tukhi Muhammad
Sulayman, Sulayman Abbas
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 55, Issue 2 (30 Jun. 2017), pp.333-342, 10 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2017-06-30
Country of Publication
Egypt
No. of Pages
10
Main Subjects
American Psychological Association (APA)
Arafah, Nifin Ali Mahir& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Bahlul, Hammam al-Tukhi Muhammad& Sulayman, Sulayman Abbas. 2017. Utilization of jew’s mallow stems as a natural source of dietary fiber in pan bread product. Annals of Agricultural Science, Moshtohor،Vol. 55, no. 2, pp.333-342.
https://search.emarefa.net/detail/BIM-848475
Modern Language Association (MLA)
Arafah, Nifin Ali Mahir…[et al.]. Utilization of jew’s mallow stems as a natural source of dietary fiber in pan bread product. Annals of Agricultural Science, Moshtohor Vol. 55, no. 2 (2017), pp.333-342.
https://search.emarefa.net/detail/BIM-848475
American Medical Association (AMA)
Arafah, Nifin Ali Mahir& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Bahlul, Hammam al-Tukhi Muhammad& Sulayman, Sulayman Abbas. Utilization of jew’s mallow stems as a natural source of dietary fiber in pan bread product. Annals of Agricultural Science, Moshtohor. 2017. Vol. 55, no. 2, pp.333-342.
https://search.emarefa.net/detail/BIM-848475
Data Type
Journal Articles
Language
English
Record ID
BIM-848475
