ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea) | ||||
Egyptian Journal of Agricultural Sciences | ||||
Volume 66, Issue 3, July 2015, Page 234-244 PDF (930.3 K) | ||||
Document Type: Research articles | ||||
DOI: 10.21608/ejarc.2015.213358 | ||||
View on SCiNiTO | ||||
Authors | ||||
N. S. Yousef1; R. H. Salem1; E. M. E. Abo Zaid1; M. H. Abd El-kader2 | ||||
1Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt | ||||
2Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt. | ||||
Keywords | ||||
Pterocladia capillacea; functional food; balady bread; physical and chemical properties | ||||
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