تغير الخواص الوظيفية لمركزات بروتينات الشرش وتاثيره على صفات العجين والخبز الناتج == CHANGING OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES AND THEIR EFFECTS ON DOUG CHARACTERISTICS AND PRODUCED BREAD
Author name:
سكينة طه حسن الاعرجي
Supervisor name:
موفق محمد علي العبيدي
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University of Al Mosul - College Of Agriculture And Forestry - Department Of Food Sciences
