Influence of partial replacement of sodium on reheological properties and quality of three types of Egyptian bread

Faculty of Agriculture

Assiut University

Influence of partial replacement of sodium on reheological properties and quality of three types of Egyptian bread

Research Authors
Ahmed A. Damir, M. Kamal E. Youssef and Mohamed R. A. Rashwan
Research Department
Department of Food Science and Technology
Research Journal
Agric. Sci
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Rank
2
Research Vol
Vol. 23, No.2
Research Year
1992