Protein Content of Some Available Breads for Sale at Rawalpindi and Islamabad.

Authors

  • S F IMAM
  • M HAROON
  • N IMAM

DOI:

https://doi.org/10.21649/akemu.v6i2.2057

Keywords:

Protein, bread, bakery.

Abstract

Sixty three samples of six brands of commercially available breads and different bakery breads sold in Rawalpindi and Islamabad were analyzed for their content of protein. The samples of plain bread and milk bread. It was found that commercially available breads had higher content of proteins except In one brand where milk protein had a lower protein content as compared to the plain bread. Bakery prepared breads had wide fluctuations in their protein content.

Published

2017-12-14

How to Cite

IMAM, S. F., HAROON, M., & IMAM, N. (2017). Protein Content of Some Available Breads for Sale at Rawalpindi and Islamabad. Annals of King Edward Medical University, 6(2). https://doi.org/10.21649/akemu.v6i2.2057

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