Torthaí cuardaigh - Muhammad Anjum Faqir

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Beachtaigh na torthaí
  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

    Rannpháirtithe: “…Muhammad Anjum Faqir…”
    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  2. 2
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Rannpháirtithe:
    Functionality of different surfactants and ingredients in frozen dough
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte 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

    Rannpháirtithe:
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:

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