INFLUENCE OF WHEAT CLASSES, FLOUR EXTRACTIONS, AND BAKING METHODS ON EGYPTIAN BALADY BREAD

Journal article

Peer reviewed

E I Mousa, R H Ibrahim, W C Shuey, R D Maneval and Universidad Nacional de Colombia, Medellin. Facultad de Agronomia

Cereal chemistry, Vol.56(6), pp.563-566

01/01/1979

Abstract

Chemistry

Chemistry, Applied

Food Science & Technology

Life Sciences & Biomedicine

Physical Sciences

Science & Technology

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Title: INFLUENCE OF WHEAT CLASSES, FLOUR EXTRACTIONS, AND BAKING METHODS ON EGYPTIAN BALADY BREAD
Creators - without role: E I Mousa
R H Ibrahim
W C Shuey
R D Maneval
Universidad Nacional de Colombia, Medellin. Facultad de Agronomia
Publication Details: Cereal chemistry, Vol.56(6), pp.563-566
Publisher: AMER ASSOC CEREAL CHEMISTS
Number of pages: 4
Identifiers: 9952737208331
Academic Unit: King Saud University; Taibah University
Language: English
Resource Type: Journal article