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Avtor:
Muhammad Anjum Faqir
Format:
Knjiga
Institucija:
VirtualPro
Priporočene teme:
Food technology
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Avtor:
Muhammad Anjum Faqir
Format:
Knjiga
Institucija:
VirtualPro
Priporočene teme:
Food technology
Išči:
Priporočene teme znotraj vašega iskanja.
Priporočene teme znotraj vašega iskanja.
Food industry and trade
3
Food technology
Industrias alimenticias
3
Tecnologa̕ de alimentos
3
Control de la temperatura
2
Frozen dough
2
Temperature control
2
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Arabic gum
1
Baked goods
1
Bakeries
1
Bakery products
1
Baking
1
Baking ingredients
1
Bread
1
Bread improvers
1
Bread industry
1
Bread quality
1
Breadbaing
1
Calidad del pan
1
Cereales (Cocina)
1
Cmc
1
Coccin̤ al horno
1
Control de alimentos
1
Cookery (Cereals)
1
Cookery (Wheat)
1
Efectos qum̕icos
1
Effect of chemicals
1
Enca̕s
1
Flour
1
Flour as fortification vehicle
1
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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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Functionality of different surfactants and ingredients in frozen dough
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Functionality of different surfactants and ingredients in frozen dough
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Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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Hussain Shahzad
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Muhammad Anjum Faqir
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Facultad de Ciencias, Universidad de Vigo
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Sadiq Butt Masood
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Scientific & Technological Research Council of Turkey (Tϋbitak)
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Tariq Muhammad Waseem
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The Scientific & Technological Research Council of Turkey (Tϋbitak)
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Zulfiqar Adnan
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