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NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Journal of Food and Dairy Sciences

I. Helmy,

View PDF
Keywords
Raw material
Legume
Food science
Pulp and paper industry
Biotechnology
Chemistry
Agronomy
Biology
Engineering
Organic chemistry
Sustainable Development Goals (SDG)
Zero hunger
2003
Article

Open Access

Institution

Food Science and Technology Department, National Research Centre, Cairo, Egypt.

2-Y Citation Average

0.788

DOI

https://doi.org/10.21608/jfds.2003.244689

Language

en

Country

Egypt

pdf file
NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.
pdf file

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Journal of Food and Dairy Sciences

I. Helmy,

View PDF
Keywords
Raw material
Legume
Food science
Pulp and paper industry
Biotechnology
Chemistry
Agronomy
Biology
Engineering
Organic chemistry
Sustainable Development Goals (SDG)
Zero hunger
2003
Article

Open Access

Institution

Food Science and Technology Department, National Research Centre, Cairo, Egypt.

2-Y Citation Average

0.788

DOI

https://doi.org/10.21608/jfds.2003.244689

Language

en

Country

Egypt

pdf file