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Ashgar Ali
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Control de la temperatura
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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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Bibliotek
VirtualPro
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2
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Ashgar Ali
Hussain Shahzad
2
Muhammad Anjum Faqir
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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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