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Low carbon emission baking performance of the bread roll and cake Cover

Low carbon emission baking performance of the bread roll and cake

Malaysian Journal of Halal Research
Volume 3 (2020): Issue 1 (June 2020)
By: Md. Nazmul Aunsary,  A. M. Zahirul Islam,  S M Nahid Hasan,  Marilyn B. Aldamar and  Cheska B. Aujero  
Open Access
|May 2020
DOI: https://doi.org/10.2478/mjhr-2020-0005 | Journal eISSN: 2616-1923
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Language: English
Page range: 31 - 37
Published on: May 11, 2020
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Bread,
Cake,
Baking Time,
Moisture Content,
Low Carbon Emissions
Related subjects:
Business and economics,
Business management,
Marketing, sales, customer relations,
Medicine,
Basic medical science,
Basic medical science, other,
Clinical medicine,
Clinical medicine, other

© 2020 Md. Nazmul Aunsary, A. M. Zahirul Islam, S M Nahid Hasan, Marilyn B. Aldamar, Cheska B. Aujero, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.

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