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Production of Wheat Bread (in English)
Muhammad Farooq
(Author)
·
Iftikhar Ahmed Solangi
(Author)
·
Asad Ullah Marri
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Production of Wheat Bread (in English) - Solangi, Iftikhar Ahmed ; Farooq, Muhammad ; Marri, Asad Ullah
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Synopsis "Production of Wheat Bread (in English)"
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
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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