How We Serve
Discover
Life Science Computer, Information Science Engineering Mathematics Social Science & Humanity Business & Management All Journals
News Room
International News MAK News
Gallery
About
About Company Review Process MAK Policies Manuscript Formation
Contact Us

files/journal/2022-09-02_14-28-25-000000_896.png

Journal of Food Technology

ISSN: Online 1993-6036
ISSN: Print 1684-8462

About US

Editors

Issues

Current Issue Archive issues

Pages

Author Guideline

Indexed in

By Research Area

Medicine & Public Health Life Sciences Engineering Mathematics Biomedicine Physics Chemistry Computer Science Earth Sciences Social Sciences Business and Management Psychology Materials Science Economics Education Environment Philosophy Statistics Law Political Science and International Relations Pharmacy Dentistry Energy Linguistics Geography Finance Criminology and Criminal Justice Medicine Cultural and Media Studies History Architecture / Design Literature Biomedical Sciences Religious Studies Education & Language Food Science & Nutrition Public Health

By Volume and Issue

Journal of Food Technology, Volume 14, Issue 3 (2016)

Journal of Food Technology (JFT) is open access peer reviewed official publication of MAK Hill Publications

Impact of Pullulan and/or Four Hydrocolloids Incorporation on Rheological Properties and Shelf Life Stability of Wheat-Soy Baladi Bread

Mohamed K. Morsy
Page: 14-21
Published online: 21 Sep 2022

Abstract | Full Text | References | PDF | XML File

View Full Article

143
Views

2
Downloads

About

About Company
Review Process
MAK Policies
Manuscript Formation

Get In Touch

Office No. 14, Building Number : 892, Way No. 63, Al Hail Shumaliya Street, Al Seeb , Muscat 121, 121 Oman
+968 7942 9113 +92 322 222 2345.
[email protected].