Nutritive value of various breads in Saudi Arabia

International Journal of Food Sciences and Nutrition

Volumn 50, Issue 5, 1999, Pages 345-349

  Al Kanhal, M A ^a   Al Mohizea, I S ^b   Al Othaimeen, A I ^c   Khan, M Akmal ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

^c KING FAISAL SPECIALIST HOSPITAL AND RESEARCH CENTER   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; FAT; MINERAL; PROTEIN; RETINOL; RIBOFLAVIN; THIAMINE; VITAMIN;

ARTICLE; ASH; BREAD; CALORIC INTAKE; CARBOHYDRATE INTAKE; CEREAL; CORN; DIETARY FIBER; FAT INTAKE; FOOD ANALYSIS; MOISTURE; NUTRITIONAL VALUE; PROTEIN INTAKE; SAUDI ARABIA; WEIGHT; WHEAT;

BREAD; CEREALS; DIETARY PROTEINS; ENERGY INTAKE; NUTRITIVE VALUE; PANICUM; SAUDI ARABIA; TRITICUM;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 0032842958     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/096374899101076     Document Type: Article

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