Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza
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概要
- 論文の詳細を見る
- 2012-11-01
著者
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ANJUM Faqir
National Institute of Food Science and Technology, University of Agriculture
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RANDHAWA Muhammad
National Institute of Food Science & Technology, University of Agriculture
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ASGHAR Ali
National Institute of Food Science and Technology, University of Agriculture
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AKHTAR Saeed
Department of Food Science and Technology, University College of Agriculture, Bahauddin Zakariya University
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BUTT Masood
National Institute of Food Science and Technology, University of Agriculture
関連論文
- Effect of Bioprocesses on Phenolic Compounds, Phytic Acid and HCl Extractability of Minerals in Wheat Cultivars
- Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti
- Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza
- Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza
- Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti