Effect of using sodium stearoy -2 lactylate (SSL) on the quality and staling rate of balady and pan breads [Egypt]
1981
El-Samahy, S.K. (Zagazig Univ. (Egypt). Faculty of Agriculture) | Tsen, C.C. (Kensas State Univ. (U.S.A.). Dept. of Grain Science and Industry)
Bibliographic information
Language
English
Note
Summary only (Ar, En)
Type
Conference; Summary; Non-Conventional
Source
Abstracts of papers presented at International Conference of New Trends and Techniques Towards Food Supply and its Preservation, Egyptian Society of Food Science and Technology, Cairo (Egypt); Ministry of Agriculture, Cairo (Egypt); Egyptian Academy of Scientific Research and Technology, Cairo (Egypt).- Cairo (Egypt), Mar 1981. p. 18
Conference
International Conference of New Trends and Techniques Towards Food Supply and its Preservation, Cairo (Egypt), 23-25 Mar 1981
1983-06-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Egyptian Documentation and Information Centre for Agriculture
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
