PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD
Mohamed, A., Ahmed, H., Abd El-Motaleb, N., Atwa, M. (2013). PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD. EKB Journal Management System, 64(1), 37-45. doi: 10.21608/ejarc.2013.213634
A. E. Mohamed; H. F. Ahmed; N. M. Abd El-Motaleb; M. A. Atwa. "PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD". EKB Journal Management System, 64, 1, 2013, 37-45. doi: 10.21608/ejarc.2013.213634
Mohamed, A., Ahmed, H., Abd El-Motaleb, N., Atwa, M. (2013). 'PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD', EKB Journal Management System, 64(1), pp. 37-45. doi: 10.21608/ejarc.2013.213634
Mohamed, A., Ahmed, H., Abd El-Motaleb, N., Atwa, M. PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD. EKB Journal Management System, 2013; 64(1): 37-45. doi: 10.21608/ejarc.2013.213634

PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD

Egyptian Journal of Agricultural Sciences
Volume 64, Issue 1, January 2013, Page 37-45  XML PDF (742.91 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2013.213634
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Authors
A. E. Mohamed1; H. F. Ahmed1; N. M. Abd El-Motaleb1; M. A. Atwa2
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt
Keywords
Balady bread; fine bran; folic acid; wheat germ
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