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PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

Document Type : Research articles

Authors

  • F. M. I. Shahin
  • A. M. Sakr
  • F. R. H. Hassan

Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

10.21608/ejarc.2017.212302

Keywords

  • Wheat germ
  • mushroom
  • defatted soybean
  • extruded snacks

Egyptian Journal of Agricultural Sciences
Volume 68, Issue 2 - Serial Number 2
April 2017
Pages 157-165
View on SCiNiTO View on SCiNiTO

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APA

Shahin, F., Sakr, A., & Hassan, F. (2017). PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS. Egyptian Journal of Agricultural Sciences, 68(2), 157-165. doi: 10.21608/ejarc.2017.212302

MLA

F. M. I. Shahin; A. M. Sakr; F. R. H. Hassan. "PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS", Egyptian Journal of Agricultural Sciences, 68, 2, 2017, 157-165. doi: 10.21608/ejarc.2017.212302

HARVARD

Shahin, F., Sakr, A., Hassan, F. (2017). 'PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS', Egyptian Journal of Agricultural Sciences, 68(2), pp. 157-165. doi: 10.21608/ejarc.2017.212302

VANCOUVER

Shahin, F., Sakr, A., Hassan, F. PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS. Egyptian Journal of Agricultural Sciences, 2017; 68(2): 157-165. doi: 10.21608/ejarc.2017.212302

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