Effect of cysteine on bakery products from wheat-sorghum blends

Journal article

Peer reviewed

Abd Elmoneim O Elkhalifa and Abdullahi H EL-TINAY

Food chemistry, Vol.77(2), pp.133-137

2002

Abstract

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

Milk and cheese industries. Ice creams

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Title: Effect of cysteine on bakery products from wheat-sorghum blends
Creators - without role: Abd Elmoneim O Elkhalifa - Ahfad University for Women
Abdullahi H EL-TINAY - Faculty
Publication Details: Food chemistry, Vol.77(2), pp.133-137
Publisher: Elsevier
Identifiers: 9932603308331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article