खोज परिणाम - Hussain Shahzad

  • प्रदर्शित 1 - 3 परिणाम 3
परिणाम को परिष्कृत करें
  1. 1
    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

    अन्य लेखक:
    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
    पुस्तक
    सूची में सहेजें
    में बचाया:
  2. 2
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    अन्य लेखक:
    Functionality of different surfactants and ingredients in frozen dough
    पुस्तक
    सूची में सहेजें
    में बचाया:
  3. 3
    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

    अन्य लेखक:
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    पुस्तक
    सूची में सहेजें
    में बचाया:

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