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Production of Wheat Bread
Muhammad Farooq
(Autor)
·
Iftikhar Ahmed Solangi
(Autor)
·
Asad Ullah Marri
(Autor)
·
LAP Lambert Academic Publishing
· Tapa Blanda
Production of Wheat Bread - Solangi, Iftikhar Ahmed ; Farooq, Muhammad ; Marri, Asad Ullah
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Reseña del libro "Production of Wheat Bread"
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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