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Production of Wheat Bread: Production of wheat bread supplemented with rice & sorghum flour for their quality characteristics sensorial analysis

-15% su kodu: ENG15
48,81 
Įprasta kaina: 57,42 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
48,81 
Įprasta kaina: 57,42 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 57.4200 InStock
Nemokamas pristatymas į paštomatus per 11-15 darbo dienų užsakymams nuo 10,00 

Knygos aprašymas

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

Informacija

Autorius: Iftikhar Ahmed Solangi, Muhammad Farooq, Asad Ullah Marri,
Leidėjas: LAP LAMBERT Academic Publishing
Išleidimo metai: 2021
Knygos puslapių skaičius: 64
ISBN-10: 6203303232
ISBN-13: 9786203303230
Formatas: 220 x 150 x 4 mm. Knyga minkštu viršeliu
Kalba: Anglų

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