Хайлтын үр дүнгүүд - Muhammad Anjum Faqir

  • 3-н 1 - 3 үр дүнгүүдийг харуулж байна
Үр дүнг сайжруулах
  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

    Бусад зохиолчид: “…Muhammad Anjum Faqir…”
    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
    Ном
    Жагсаалт руу хадгалах
    -д хадгалсан:
  2. 2
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Бусад зохиолчид:
    Functionality of different surfactants and ingredients in frozen dough
    Ном
    Жагсаалт руу хадгалах
    -д хадгалсан:
  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

    Бусад зохиолчид:
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    Ном
    Жагсаалт руу хадгалах
    -д хадгалсан:

Хайх хэрэгслүүд: