Suchergebnisse - Muhammad Anjum Faqir

  • Treffer 1 - 3 von 3
Treffer weiter einschränken
  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

    Weitere Verfasser: “… Muhammad Anjum Faqir …”
    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
    Buch
    Zu den Favoriten
    Gespeichert in:
  2. 2
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Weitere Verfasser:
    Functionality of different surfactants and ingredients in frozen dough
    Buch
    Zu den Favoriten
    Gespeichert in:
  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

    Weitere Verfasser:
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    Buch
    Zu den Favoriten
    Gespeichert in:

Suchwerkzeuge: