Yousef, N., Salem, R., Abo Zaid, E., Abd El-kader, M. (2015). ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea). test, 66(3), 234-244. doi: 10.21608/ejarc.2015.213358
N. S. Yousef; R. H. Salem; E. M. E. Abo Zaid; M. H. Abd El-kader. "ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)". test, 66, 3, 2015, 234-244. doi: 10.21608/ejarc.2015.213358
Yousef, N., Salem, R., Abo Zaid, E., Abd El-kader, M. (2015). 'ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)', test, 66(3), pp. 234-244. doi: 10.21608/ejarc.2015.213358
Yousef, N., Salem, R., Abo Zaid, E., Abd El-kader, M. ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea). test, 2015; 66(3): 234-244. doi: 10.21608/ejarc.2015.213358

ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)

Egyptian Journal of Agricultural Sciences
Volume 66, Issue 3, July 2015, Pages 234-244    PDF (930.3 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2015.213358
Authors
N. S. Yousef1; R. H. Salem1; E. M. E. Abo Zaid1; M. H. Abd El-kader2
1Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt
2Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
Keywords
Pterocladia capillacea; functional food; balady bread; physical and chemical properties
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