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Author:
Muhammad Anjum Faqir
Suggested Topics:
Temperature control
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Author:
Muhammad Anjum Faqir
Suggested Topics:
Temperature control
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Control de la temperatura
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Food industry and trade
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Frozen dough
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Temperature control
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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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Institution
VirtualPro
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VirtualPro
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Ashgar Ali
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Hussain Shahzad
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Muhammad Anjum Faqir
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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