• No results found

Effect of Sourdough and the Addition of Hydroxy Propyl Methyl Cellulose Gum on the Sensorial Attributes and Shelf Life of Barley Bread

N/A
N/A
Protected

Academic year: 2020

Share "Effect of Sourdough and the Addition of Hydroxy Propyl Methyl Cellulose Gum on the Sensorial Attributes and Shelf Life of Barley Bread"

Copied!
5
0
0

Loading.... (view fulltext now)

Full text

Loading

References

Related documents

The root-knot nematode, Meloidogyne spp. is a major agricultural pest. It damages a broad range of crops particularly vegetable crops, causing dramatic yield loss mainly in

Lead (Pb), cadmium (Cd) and mercury (Hg) were analyzed by atomic absorption spectrophotometer (AAS) in roadside dust samples collected from 10 major sampling sites

The gravity data suggest the presence of a thick alluvial cover in plunging zone of Sargodha High compared to eastern areas of structural axis intercepted by Chaj, Rachna and

26: Spitze der kleinen hellen und Spitzen von zwei langen braunen Borsten aus 3.. 27: Spitzen einer langen braunen und einer kleinen hellen Borste

In the calculations fresh nuclear fuel is considered, and two activation time regimes are evaluated: short irradiation in terms of several hours at full reactor power which

As exemplarily illustrated in figure 3, gene expression levels of Claudin-1 and Claudin-2 marginally correlated with the degree of basal cell hyperplasia, but not with

Within the context of small-scale farming, where agricul- turists commonly use and/or manage a wide range of ani- mal and plant species, we hypothesize that (H1) emotional

Since automation of the segmentation, identification, and tracking of cells is prevalent in medical imaging and other fields of biology (such as proteomics,