a-farahnaky documents

The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
Documents The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY
Documents THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY
THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP
Documents THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP