IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT
The objective of this study was to acsses the rheological and sensory properties of balady bread produced from wheat whole meal and that made by blending wheat flour 82 % extraction + 20% corn flour. To improve bread nutrition value was used gelatinization baking method and supplemented with fenugre...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Árabe |
| Gepubliceerd in: |
Mansoura University, Faculty of Agriculture
2012-01-01
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| Reeks: | Journal of Food and Dairy Sciences |
| Online toegang: | https://jfds.journals.ekb.eg/article_75282_cebf1400c408d4650cd967c396a29765.pdf |
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