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

    Functionality of different surfactants and ingredients in frozen dough

    その他の著者: “…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

    その他の著者: “…Ashgar Ali…”
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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