INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY
El-kader, M., Yousef, N., El-Sayed, S., Asker, G. (2015). INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY. EKB Journal Management System, 66(4), 307-319. doi: 10.21608/ejarc.2015.213668
M. H. A. El-kader; N. S. Yousef; S. M. El-Sayed; G. A.H. Asker. "INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY". EKB Journal Management System, 66, 4, 2015, 307-319. doi: 10.21608/ejarc.2015.213668
El-kader, M., Yousef, N., El-Sayed, S., Asker, G. (2015). 'INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY', EKB Journal Management System, 66(4), pp. 307-319. doi: 10.21608/ejarc.2015.213668
El-kader, M., Yousef, N., El-Sayed, S., Asker, G. INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY. EKB Journal Management System, 2015; 66(4): 307-319. doi: 10.21608/ejarc.2015.213668

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

Egyptian Journal of Agricultural Sciences
Volume 66, Issue 4, October 2015, Page 307-319  XML PDF (541.09 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2015.213668
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Authors
M. H. A. El-kader1; N. S. Yousef2; S. M. El-Sayed2; G. A.H. Asker2
1Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
2Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt
Keywords
Sprouted wheat; sprouted barley; phytic acid; mineral content; mineral availability; rheological properties; cake
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