Pakistan Research Repository

EFFECT OF CALCIUM FORTIFICATION ON THE OVERALL QUALITY OF WHOLE WHEAT FLOUR LEAVENED AND UNLEAVENED BREAD

WAHAB, SAID (2001) EFFECT OF CALCIUM FORTIFICATION ON THE OVERALL QUALITY OF WHOLE WHEAT FLOUR LEAVENED AND UNLEAVENED BREAD. Final Report: HEC Post Doc Fellowship Phase II. (Submitted)

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Item Type:Other
Additional Information:COLLEGE OF BIOSYSTEM ENGINEERING AND FOOD SCIENCE
Subjects:Agriculture & Veterinary Sciences(a)
ID Code:5243
Deposited By:Mr. Javed Memon
Deposited On:01 Oct 2010 13:46
Last Modified:01 Oct 2010 13:46

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