Ohcanbohtosat - Muhammad Anjum Faqir
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1
Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
Eará dahkkit: “…Muhammad Anjum Faqir…”
Hildobáiki: Láddejuvvo…Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
Sajádat: Láddejuvvo…
Girji -
2
Functionality of different surfactants and ingredients in frozen dough
Eará dahkkit:Hildobáiki: Láddejuvvo…Functionality of different surfactants and ingredients in frozen dough
Sajádat: Láddejuvvo…
Girji -
3
Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
Eará dahkkit:Hildobáiki: Láddejuvvo…Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
Sajádat: Láddejuvvo…
Girji
Ohcanreaiddut:
Laktáseaddji fáttát
Food industry and trade
Food technology
Industrias alimenticias
Tecnologa̕ de alimentos
Control de la temperatura
Frozen dough
Temperature control
Arabic gum
Baked goods
Bakeries
Bakery products
Baking
Baking ingredients
Bread
Bread improvers
Bread industry
Bread quality
Breadbaing
Calidad del pan
Cereales (Cocina)
Cmc
Coccin̤ al horno
Control de alimentos
Cookery (Cereals)
Cookery (Wheat)
Efectos qum̕icos
Effect of chemicals
Enca̕s
Flour
Flour as fortification vehicle