Skip to Main Content
Faqir Muhammad Anjum
Close
Save search
Follow your search
Access your saved searches in your account
Would you like to receive an alert when new items match your search?
Close Modal
Sort by
Journal Articles

Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality

Available to Purchase
Faqir Muhammad Anjum, Muhammad Zubair Sabir, Muhammad Issa Khan, Imran Pasha
Journal: Nutrition & Food Science
Nutrition & Food Science (2010) 40 (4): 395–402.
https://doi.org/10.1108/00346651011062041
Published: 20 July 2010
View article titled, Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality
Open the PDF for Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality in another window
Add to Citation Manager for Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality
Journal Articles

Preparation of low calorific fiber rich cakes by wheat bran supplementation

Available to Purchase
Faqir Muhammad Anjum, Muhammad Rauf, Muhammad Issa Khan, Shahzad Hussain
Journal: Nutrition & Food Science
Nutrition & Food Science (2006) 36 (6): 438–444.
https://doi.org/10.1108/00346650610712252
Published: 01 November 2006
View article titled, Preparation of low calorific fiber rich cakes by wheat bran supplementation
Open the PDF for Preparation of low calorific fiber rich cakes by wheat bran supplementation in another window
Add to Citation Manager for Preparation of low calorific fiber rich cakes by wheat bran supplementation
Journal Articles

Functional properties of soy hulls supplemented wheat flour

Available to Purchase
Faqir Muhammad Anjum, Muhammad Issa Khan, Masood Sadiq Butt, Shahzad Hussain, Muhammad Abrar
Journal: Nutrition & Food Science
Nutrition & Food Science (2006) 36 (2): 82–89.
https://doi.org/10.1108/00346650610652286
Published: 01 March 2006
View article titled, Functional properties of soy hulls supplemented wheat flour
Open the PDF for Functional properties of soy hulls supplemented wheat flour in another window
Add to Citation Manager for Functional properties of soy hulls supplemented wheat flour
Journal Articles

Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)

Available to Purchase
Muhammad Issa khan, Faqir Muhammad Anjum, Shahzad Hussain, Muhammad Tayyab Tariq
Journal: Nutrition & Food Science
Nutrition & Food Science (2005) 35 (3): 163–168.
https://doi.org/10.1108/00346650510594912
Published: 01 June 2005
View article titled, Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)
Open the PDF for Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis) in another window
Add to Citation Manager for Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)
This Feature Is Available To Subscribers Only

or Create an Account

Close Modal
Close Modal