Effect of Alhagi Maurorum Powder (Camel Thorn) on Some Chemical and Sensory Properties of Toast Bread
The current study was aimed to produce an acceptable herbal bakery product such as toast bread using Alhagi maurorum powder at different ratios, (2.5, 5, 7.5 and 10%). The chemical composition and minerals content of raw materials and processed toast bread samples were determined. Rheological charac...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Zagazig University, Faculty of Specific Eduation
2022-04-01
|
| シリーズ: | مجلة دراسات و بحوث التربیة النوعیة |
| 主題: | |
| オンライン･アクセス: | https://jsezu.journals.ekb.eg/article_253043_f9349571261e2ef45d07511f48ed95e2.pdf |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|