Share
Production of Wheat Bread
Muhammad Farooq
(Author)
·
Iftikhar Ahmed Solangi
(Author)
·
Asad Ullah Marri
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Production of Wheat Bread - Solangi, Iftikhar Ahmed ; Farooq, Muhammad ; Marri, Asad Ullah
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Wednesday, July 31 and
Friday, August 16.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Production of Wheat Bread"
The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.
