A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols
الكاتب : Ajo , Rawan Yousef Mustafa
نبذة عن الكتاب او الرواية او المذكرة
كتاب او رواية او مذكرة بعنوان A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols من تاليف الكاتب Ajo , Rawan Yousef Mustafa ويحتوي على عدد صفحات مكون من :
127 صفحة
حيث ان الكاتب Ajo , Rawan Yousef Mustafa يتناول مواضيع عديدة وله عدة كتابات من بينها A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols
كما ان الكتاب مصنف تحت التصنيف home-economics و عدد مشاهدات الكتاب الحالية هي :
12 مشاهدة
تحميل pdf A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols , تنزيل جميع كتب Ajo , Rawan Yousef Mustafa pdf , تحميل A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols pdf , وصف كتابA Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols pdf تأليف (Ajo , Rawan Yousef Mustafa)الكتاب كتاب A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols من تأليف Ajo , Rawan Yousef Mustafa من قسم home-economics للقراءة أون لاين أو التحميل بصيغة بي دي اف pdf.
المحتوى :
من 4 الى 4 : DEDICATION
من 5 الى 5 : ACKNOWLEDGEMENTS
من 6 الى 9 : LIST OF CONTENTS
من 10 الى 11 : LIST OF TABLE
من 12 الى 13 : LIST OF FIGURES
من 14 الى 15 : ABSTRACT
من 16 الى 18 : INTRODUCTION
من 19 الى 44 : LITERATURE REVIEW
من 45 الى 60 : MATERIALS AND METHODS
من 61 الى 99 : RESULTS AND DISCUSSION
من 100 الى 101 : CONCLUSIONS AND RECOMMENDATIONS
من 102 الى 113 : REFERENCES
من 114 الى 126 : Appendix
من 127 الى 127 : ملخص
