INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY
Last updated: 28 Dec 2024
10.21608/ejarc.2015.213668
sprouted wheat, Sprouted barley, phytic acid, Mineral content, mineral availability, Rheological properties, cake
M.
El-kader
H. A.
Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
N.
Yousef
S.
Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt
S.
El-Sayed
M.
Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt
G.
Asker
A.H.
Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt
66
4
30006
2015-10-01
2022-01-11
2015-10-01
307
319
2812-4847
2812-4855
https://ejarc.journals.ekb.eg/article_213668.html
https://ejarc.journals.ekb.eg/service?article_code=213668
213,668
Research articles
2,144
Journal
Egyptian Journal of Agricultural Sciences
https://ejarc.journals.ekb.eg/
INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY
Details
Type
Article
Created At
23 Jan 2023