الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
A Study On The Use Of Steeping Water To Fortify The Bread With Protein , Minerals And Vitamins Besides Improving Its Quality If Possible . The Investigation Includes The Study Of : The Production Of Oxytetraycline And 6-Amuno Pencillanic Acid , Tranjormation Of Cortexalone , Production Of Stcrols , Production Of Griscofuirin , Production Of Crythromycin , Production Of Itaconic Acid , Production Of Purine And Pyrimidine Bases And Phytates From Steep Water. Resulto Obtained And Discussion Are Elucidated.