Home > Effect of Compositional Variation in the Milling Streams on Rheological Behavior of Soft Wheat Dough and its Impact on the End Quality of Biscuits
Rahil Ahmed
PhD
University of Karachi
Karachi
Sindh
Pakistan
2019
Completed
Food Science & Technology
English
http://prr.hec.gov.pk/jspui/bitstream/123456789/11453/1/Rahil%20Ahmed%2c%20Food%20Science%20and%20Technology%202019.pdf
2021-02-17 19:49:13
2023-01-07 13:08:55
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