EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI
Mohsen, S., El- Akel, A., Galal, W. (2001). EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI. EKB Journal Management System, 52(3), 479-496. doi: 10.21608/ejarc.2001.225847
S. M. Mohsen; A. T. El- Akel; W. K. Galal. "EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI". EKB Journal Management System, 52, 3, 2001, 479-496. doi: 10.21608/ejarc.2001.225847
Mohsen, S., El- Akel, A., Galal, W. (2001). 'EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI', EKB Journal Management System, 52(3), pp. 479-496. doi: 10.21608/ejarc.2001.225847
Mohsen, S., El- Akel, A., Galal, W. EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI. EKB Journal Management System, 2001; 52(3): 479-496. doi: 10.21608/ejarc.2001.225847

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

Egyptian Journal of Agricultural Sciences
Volume 52, Issue 3, July 2001, Page 479-496  XML PDF (9.49 MB)
Document Type: Research articles
DOI: 10.21608/ejarc.2001.225847
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Authors
S. M. Mohsen; A. T. El- Akel; W. K. Galal
Food Science Department, Faculty of Agriculture Cairo University
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