Результаты поиска - Ashgar Ali

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  1. 1
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Другие авторы: “...Ashgar Ali...”
    Functionality of different surfactants and ingredients in frozen dough
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  2. 2
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

    Другие авторы: “...Ashgar Ali...”
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    ‌
    Добавить в Избранное
    Сохранить в:

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