檢索結果 - Hussain Shahzad

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    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

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    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

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    Functionality of different surfactants and ingredients in frozen dough
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    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

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