Mahmoud Hassan Mohamed Mahmoud
Prof. Emeritus
Contribution of ascorbic acid, egg yolk and whey dried to improve pan bread characteristics. Annals of Agric. Sci., Moshtohor, 40(1):
• 2002
Publication Information
Authors
Mahmoud, M.H.M.; Soliman, S.A.; Abd El-Latif, B.M. and Mohamed, A.
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