THE EFFECT OF VARIOUS COMMON BREAD INGREDIENTS ON YEAST-VIABILITY AND BREAD QUALITY IN FROZEN DOUGHS.
| dc.contributor.author | SALAH MOHAMMED EID | |
| dc.date | 1993 | |
| dc.date.accessioned | 2022-06-01T01:41:09Z | |
| dc.date.available | 2022-06-01T01:41:09Z | |
| dc.degree.department | M.SC. | |
| dc.identifier.other | 2694 | |
| dc.identifier.uri | https://drepo.sdl.edu.sa/handle/20.500.14154/54813 | |
| dc.language.iso | en_US | |
| dc.publisher | Saudi Digital Library | |
| dc.title | THE EFFECT OF VARIOUS COMMON BREAD INGREDIENTS ON YEAST-VIABILITY AND BREAD QUALITY IN FROZEN DOUGHS. | |
| dc.type | Thesis | |
| sdl.thesis.level | Master | |
| sdl.thesis.source | SACM - United States of America |