| publication name | Quality attributes of some breads made from wheat flour substituted by different levels of whole amaranth meal. Mansoura University Journal of Agricultural Sciences,34 (6) 6601-6617. |
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| Authors | Sharoba, A.M.; El-Desouky, A.I. ; Mohamed, M.H. and Kaled, M. Y. |
| year | 2009 |
| keywords | |
| journal | |
| volume | Not Available |
| issue | Not Available |
| pages | Not Available |
| publisher | Not Available |
| Local/International | Local |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
Not Available