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213668

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

Article

Last updated: 28 Dec 2024

Subjects

-

Tags

-

DOI

10.21608/ejarc.2015.213668

Keywords

sprouted wheat, Sprouted barley, phytic acid, Mineral content, mineral availability, Rheological properties, cake

Authors

First Name

M.

Last Name

El-kader

MiddleName

H. A.

Affiliation

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

Email

-

City

-

Orcid

-

First Name

N.

Last Name

Yousef

MiddleName

S.

Affiliation

Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt

Email

-

City

-

Orcid

-

First Name

S.

Last Name

El-Sayed

MiddleName

M.

Affiliation

Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt

Email

-

City

-

Orcid

-

First Name

G.

Last Name

Asker

MiddleName

A.H.

Affiliation

Food Science and Technology Department, Home Economic, Al- Azhar University, Tanta, Egypt

Email

-

City

-

Orcid

-

Volume

66

Article Issue

4

Related Issue

30006

Issue Date

2015-10-01

Receive Date

2022-01-11

Publish Date

2015-10-01

Page Start

307

Page End

319

Print ISSN

2812-4847

Online ISSN

2812-4855

Link

https://ejarc.journals.ekb.eg/article_213668.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=213668

Order

213,668

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

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

Details

Type

Article

Created At

23 Jan 2023