Food Additives Influence the Quality Indicators of Bread

نویسندگان

  • Asfa Ashraf The School of Life Sciences, Fujian Normal University, Fuzhou 350117, China; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.
  • Muhammad Naeem Iqbal The School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.

کلمات کلیدی:

Food Additives, Ascorbic acid, Coarse semolina, Wheat bakery products.

چکیده

 

 

 

بیوگرافی نویسندگان

Asfa Ashraf، The School of Life Sciences, Fujian Normal University, Fuzhou 350117, China; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.

 

 

Muhammad Naeem Iqbal، The School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.

 

 

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چاپ شده

2021-12-31

ارجاع به مقاله

Ashraf, A., & Iqbal, M. N. (2021). Food Additives Influence the Quality Indicators of Bread. International Journal of Molecular Microbiology, 4(3), 46–48. Retrieved از https://psmjournals.org/index.php/ijmm/article/view/697

شماره

دوره 4 شماره 3 (2021)

نوع مقاله

Perspectives

مجوز

حق نشر 2021 PSM

Creative Commons License

این پروژه تحت مجوز بین المللی Creative Commons Attribution-NonCommercial 4.0 می باشد.

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