Sargodha / LWT / London / Faisalabad / St. Paul / Hobart / New York / /
Company
Pakistan Journal / Cauvain S.P. / 3rd Ed. McGraw Hill Book Co. New York / /
Country
Pakistan / /
Facility
Institute of Food Science / Benjamin/Cummings Pub / Ayub Agriculture Research Institute / University of Agriculture / University of Sargodha / Institute of Animal Nutrition / /
IndustryTerm
Bread-the product / bakery products / gas producing microorganisms e.g. / agar media / oil / chemicals / /
MedicalCondition
celiac disease / strain / /
Organization
University of Sargodha / American Association of Cereal Chemistry / Department of Food Science and Technology / Institute of Animal Nutrition and Feed Technology / Ayub Agriculture Research Institute / University of Agriculture / Faisalabad / Institute of Food Science and Technology / /
Person
L.S. Young (Eds) / Muhammad Mushtaq / Antonie van Leeuwenhoek / /
Pakistan Journal of Nutrition 6 (6): [removed], 2007 ISSN[removed] © Asian Network for Scientific Information, 2007 Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread Salim-ur-Rehman1*, Haq Nawaz2, Sarfr