الفهرس 
مقدمةOnly 14 pages are availabe for public view
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Abstract
This study was carried out to explain the following points:1-Commerical characteristics of triticale varieties cultivated in Egypt.2-Physical properties of wheat and triticale flour.3-Chemical composition of wheat and triticale flour.4-Amino acid composition of wheat and triticale flour.5-Protein digestibility of wheat,triticale and compsite flours.6-Effect of adding triticale flour on dough properties.7- Effect of adding maize flour on dough properties.