Food Additives Influence the Quality Indicators of Bread

作者

  • 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.

关键词:

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

摘要

 

 

 

Author Biographies

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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已出版

2021-12-31

How to Cite

期

卷 4 编号 3 (2021)

栏目

Perspectives

License

Copyright (c) 2021 PSM

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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