Ashgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, & The Scientific & Technological Research Council of Turkey. Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products.
Lua i Stíl Chicago (17ú heag.)Ashgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, agus The Scientific & Technological Research Council of Turkey. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.
Lua MLA (9ú heag.)Ashgar Ali, et al. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.
Rabhadh: Seans nach mbeach na luanna seo go hiomlán cruinn i ngach uile chás.