Ohcanbohtosat - 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

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

    Functionality of different surfactants and ingredients in frozen dough

    Eará dahkkit:
    Functionality of different surfactants and ingredients in frozen dough
    Girji
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    Furkejuvvon:
  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

    Eará dahkkit:
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    Girji
    Lasit oiddohiidda
    Furkejuvvon:

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