| You are in:Home/Publications/ Contribution of ascorbic acid, egg yolk and whey dried to improve pan bread characteristics. Annals of Agric. Sci., Moshtohor, 40(1): | |
Prof. Mahmoud Hassan Mohamed Mahmoud :: Publications: |
|
| Title: | Contribution of ascorbic acid, egg yolk and whey dried to improve pan bread characteristics. Annals of Agric. Sci., Moshtohor, 40(1): |
| Authors: | Mahmoud, M.H.M.; Soliman, S.A.; Abd El-Latif, B.M. and Mohamed, A. |
| Year: | 2002 |
| Keywords: | Not Available |
| Journal: | Not Available |
| Volume: | Not Available |
| Issue: | Not Available |
| Pages: | Not Available |
| Publisher: | Not Available |
| Local/International: | Local |
| Paper Link: | Not Available |
| Full paper | Not Available |
| Supplementary materials | Not Available |
| Abstract: |
|
