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This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
Use of Natural Preservative in Bread Making
suhanjna(moringa oleifera) shelflife preservation bread making lecithin ascorbic acid
2008/10/25
This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...