Mohsen, S., El- Akel, A., & Galal, W. (2001). EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI. Egyptian Journal of Agricultural Sciences, 52(3), 479-496. doi: 10.21608/ejarc.2001.225847
MLA
S. M. Mohsen; A. T. El- Akel; W. K. Galal. "EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI", Egyptian Journal of Agricultural Sciences, 52, 3, 2001, 479-496. doi: 10.21608/ejarc.2001.225847
HARVARD
Mohsen, S., El- Akel, A., Galal, W. (2001). 'EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI', Egyptian Journal of Agricultural Sciences, 52(3), pp. 479-496. doi: 10.21608/ejarc.2001.225847
VANCOUVER
Mohsen, S., El- Akel, A., Galal, W. EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI. Egyptian Journal of Agricultural Sciences, 2001; 52(3): 479-496. doi: 10.21608/ejarc.2001.225847
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