FORMULATION AND EVALUATION OF SOME HIGH FIBER PRODUCTS
Last updated: 05 Jan 2025
10.21608/ejarc.2014.213727
biological value, nutritive value, Pan bread, rice bran, total dietary fiber, salted biscuits
S.
Arafa
A.
Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Kh.
Nematalla
M.
Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
E.
Khalil
M.
Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
65
1
30008
2014-01-01
2022-01-11
2014-01-01
38
49
2812-4847
2812-4855
https://ejarc.journals.ekb.eg/article_213727.html
https://ejarc.journals.ekb.eg/service?article_code=213727
213,727
Research articles
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Egyptian Journal of Agricultural Sciences
https://ejarc.journals.ekb.eg/
FORMULATION AND EVALUATION OF SOME HIGH FIBER PRODUCTS
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Type
Article
Created At
23 Jan 2023