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SALAH HAMZA MOHAMED BEDEIR
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Issue Date
Title
Author(s)
2004
ADDITION OF GLUTEN, PENTOSANS, ASCORBIC ACID, AND MILK CASEIN TO WHEAT FLOUR TO PRODUCE A HIGH QUALITY BAKERY PRODUCTS
SALAH HAMZA MOHAMED BEDEIR
2000
EFFECT OF CONCHING AND TEMPERING PROCESSES ON THE QUALITY OF CHOCOLATE AND ITS USES IN SOME BAKERY PRODUCTS
SALAH HAMZA MOHAMED BEDEIR
2000
EFFECT OF CONCHING AND TEMPERING PROCESSES ON THE QUALITY OF CHOCOLATE AND ITS USES IN SOME BAKERY PRODUCTS
SALAH HAMZA MOHAMED BEDEIR
