الفهرس | Only 14 pages are availabe for public view |
Abstract These investigations were designed to study the effect of different sources of dietary fibers such as carrot or apple peels on iron bioavailability and its relation to vitamin (A). 1- Chemical composition of wheat flour, apple and carrot peels. 2- Determination of trace minerals. 3- Farinograph properties of dough prepared from different formulas. 4- Preparation of biscuits from wheat flour substituted with apple or carrot peels at different percentages 5%, 10%, 15% and 20%. 5- Chemical, Physical and Organoleptic evaluation of different biscuit formulas. |