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العنوان
Chemical and Technological Studies on some Bakery Products as Special Nutrients
المؤلف
Basha, Amany Hamed Afify.
هيئة الاعداد
باحث / AMANY HAMED AFIFY BASHA
مشرف / Adel El-Sayed Sadek Mubarak
مشرف / .Eid Ahmed Abd El – Reheim
مناقش / .Eid Ahmed Abd El – Reheim
الموضوع
Baking. Baked products. Bread. Pastry. Baked products. Baking.
تاريخ النشر
2012.
عدد الصفحات
1 computer optical disc :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
التعليم
تاريخ الإجازة
14/8/2012
مكان الإجازة
جامعة المنوفية - كلية الإقتصاد المنزلى - Food Science& nutrition
الفهرس
Only 14 pages are availabe for public view

from 254

from 254

Abstract

celiac disease is one of the most common food intolerance the only effective treatment forceliac disease is astrict adherenceto agluten free diet throughout the patient’s lifetime gluteh-free products such as bread are not widely available and are usually more expensive than their gluten containing counterparts therefore there is an urgent need to develop high-quality gluten-free products phenylketonuria (pku) is an inborn error of phenylalanine metabolism that occur in new born in the absence of treatment during infancy most persons with this disorder will develop servere retardation