𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Nutritional value of mixtures of baladi bread and broad beans

✍ Scribed by Laila Hussein; Gamal N. Gabrial; Sabry R. Morcos


Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
382 KB
Volume
25
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Nutritional value of broad bean seeds. P
✍ Borowska, Julitta ;Giczewska, Anna ;Zadernowski, Ryszard 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 459 KB 👁 1 views

## Abstract Selected biologically active non‐nutrient components (BANS) were determined in broad bean seeds of fine‐size and large‐size seed varieties and in pea seeds for comparison. Among the analysed biologically active substances the broad bean seeds of fine‐size and large‐size seed varieties w

Nutritional and technological characteri
✍ Senesi, E. ;Duranti, M. ;Gervasini, Maria ;Bertolo, G. ;Rizzolo, Anna 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 414 KB

The effects of the technological processes (soaking in water or alkaline solutions, drying, puree preparation) and the supplementation with maize flour on the nutritional value and on the organoleptic characteristics of broad bean (Vicia faba, L. major) flakes have been studied. Protein content was

Enrichment of Egyptian ‘Balady’ bread. P
✍ Abdel-Kader, Z. M. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 66 KB 👁 1 views

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian 'Balady' bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF-fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an inc

Nutritional value of broad bean seeds. P
✍ Giczewska, Anna ;Borowska, Julitta 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 121 KB 👁 1 views

## Abstract We report on the impact of flour production from small‐ and large‐seed varieties of broad bean on the quantitative and qualitative distribution of dietary fibre and starch. The experimental material consisted of the seeds of small‐seed varieties of broad bean: Gobik and Goral, large‐see