ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)
Last updated: 28 Dec 2024
10.21608/ejarc.2015.213358
Pterocladia capillacea, functional food, balady bread, physical and chemical properties
N.
Yousef
S.
Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt
R.
Salem
H.
Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt
E.
Abo Zaid
M. E.
Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt
M.
Abd El-kader
H.
Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
66
3
30005
2015-07-01
2022-01-10
2015-07-01
234
244
2812-4847
2812-4855
https://ejarc.journals.ekb.eg/article_213358.html
https://ejarc.journals.ekb.eg/service?article_code=213358
213,358
Research articles
2,144
Journal
Egyptian Journal of Agricultural Sciences
https://ejarc.journals.ekb.eg/
ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)
Details
Type
Article
Created At
23 Jan 2023