תוצאות חיפוש - Muhammad Anjum Faqir

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  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

    מחברים אחרים: “...Muhammad Anjum Faqir...”
    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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  2. 2
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    מחברים אחרים:
    Functionality of different surfactants and ingredients in frozen dough
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  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

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