الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The Possibility Of Adding Com Flour To Wheat Flour In The Largest Possible Amousits In The Presence Of Oxidizing Agents , To Egyptian Bread Is Investigated Tracing The Changes In The Content Of Free Amino Acids And Reducing Sugars During The Bread Making Process Are Investigated. Determination Of The Resulting Carbonyl Compounds Responsble For The Characteristic Egyptian Bread Flavour Made From Wheat Flour Only Or Mixed With Corn Flour Is Another Aim Of This Investigation.