EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS
Soliman, S., Yousif, E., Fattah, A., Shams El-Din, M. (2018). EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS. EKB Journal Management System, 26(Special issue (2C)), 1917-1930. doi: 10.21608/ajs.2018.31660
Sarah E.A. Soliman; E.I. Yousif; A.A. Fattah; M.H. Shams El-Din. "EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS". EKB Journal Management System, 26, Special issue (2C), 2018, 1917-1930. doi: 10.21608/ajs.2018.31660
Soliman, S., Yousif, E., Fattah, A., Shams El-Din, M. (2018). 'EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS', EKB Journal Management System, 26(Special issue (2C)), pp. 1917-1930. doi: 10.21608/ajs.2018.31660
Soliman, S., Yousif, E., Fattah, A., Shams El-Din, M. EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS. EKB Journal Management System, 2018; 26(Special issue (2C)): 1917-1930. doi: 10.21608/ajs.2018.31660

EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS

Arab Universities Journal of Agricultural Sciences
Article 18, Volume 26, Special issue (2C), May 2018, Pages 1917-1930    PDF (745.82 K)
Document Type: Original Article
DOI: 10.21608/ajs.2018.31660
Authors
Sarah E.A. Soliman1; E.I. Yousif2; A.A. Fattah2; M.H. Shams El-Din1
1Food Technology Dept., National Research Centre, Dokki, Giza, Egypt
2Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadayek Shoubra 11241, Cairo, Egypt
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