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225847

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

Article

Last updated: 28 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2001.225847

Authors

First Name

S.

Last Name

Mohsen

MiddleName

M.

Affiliation

Food Science Department, Faculty of Agriculture Cairo University

Email

-

City

-

Orcid

-

First Name

A.

Last Name

El- Akel

MiddleName

T.

Affiliation

Food Science Department, Faculty of Agriculture Cairo University

Email

-

City

-

Orcid

-

First Name

W.

Last Name

Galal

MiddleName

K.

Affiliation

Food Science Department, Faculty of Agriculture Cairo University

Email

-

City

-

Orcid

-

Volume

52

Article Issue

3

Related Issue

32359

Issue Date

2001-07-01

Receive Date

2022-03-19

Publish Date

2001-07-01

Page Start

479

Page End

496

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 52_Issue 3_Pages 479-496.pdf

PDF . 9.9MB

Link

https://ejarc.journals.ekb.eg/article_225847.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=225847

Order

225,847

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

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

Details

Type

Article

Created At

23 Jan 2023