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Results: 4

Authors: Sidhu, JS Al-Hooti, SN Al-Saqer, JM Al-Othman, A
Citation: Js. Sidhu et al., Studies on the development of pan bread using raw wheat germ, J FOOD QUAL, 24(3), 2001, pp. 235-247

Authors: Al-Hooti, SN Sidhu, JS Al-Saqer, JM
Citation: Sn. Al-hooti et al., Utility of CIE tristimulus system in measuring the objective crumb color of high-fiber toast bread formulation, J FOOD QUAL, 23(1), 2000, pp. 103-116

Authors: Al-Saqer, JM Sidhu, JS Al-Hooti, SN
Citation: Jm. Al-saqer et al., Instrumental texture and baking quality of high-fiber toast bread as affected by added wheat mill fractions, J FOOD PROC, 24(1), 2000, pp. 1-16

Authors: Sidhu, JS Al-Hooti, SN Al-Saqer, JM
Citation: Js. Sidhu et al., Effect of adding wheat bran and germ fractions on the chemical compositionof high-fiber toast bread, FOOD CHEM, 67(4), 1999, pp. 365-371
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