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213358

ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)

Article

Last updated: 28 Dec 2024

Subjects

-

Tags

-

DOI

10.21608/ejarc.2015.213358

Keywords

Pterocladia capillacea, functional food, balady bread, physical and chemical properties

Authors

First Name

N.

Last Name

Yousef

MiddleName

S.

Affiliation

Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt

Email

-

City

-

Orcid

-

First Name

R.

Last Name

Salem

MiddleName

H.

Affiliation

Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt

Email

-

City

-

Orcid

-

First Name

E.

Last Name

Abo Zaid

MiddleName

M. E.

Affiliation

Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt

Email

-

City

-

Orcid

-

First Name

M.

Last Name

Abd El-kader

MiddleName

H.

Affiliation

Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

Email

-

City

-

Orcid

-

Volume

66

Article Issue

3

Related Issue

30005

Issue Date

2015-07-01

Receive Date

2022-01-10

Publish Date

2015-07-01

Page Start

234

Page End

244

Print ISSN

2812-4847

Online ISSN

2812-4855

Link

https://ejarc.journals.ekb.eg/article_213358.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=213358

Order

213,358

Type

Research articles

Type Code

2,144

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Sciences

Publication Link

https://ejarc.journals.ekb.eg/

MainTitle

ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)

Details

Type

Article

Created At

23 Jan 2023