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

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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

Authors

Md. Nazmul Aunsary

nazmulansari@gmail.com

Green Technology for Sustainability, Nanhua University, Chiayi

A. M. Zahirul Islam

Workshop Super (Chemical & Food Technology), Dhaka Polytechnic Institute, Dhaka, Bangladesh

S M Nahid Hasan

Green Technology for Sustainability, Nanhua University, Chiayi

Marilyn B. Aldamar

Green Technology for Sustainability, Nanhua University, Chiayi

Cheska B. Aujero

Green Technology for Sustainability, Nanhua University, Chiayi

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:

Moisture Content,

Low Carbon Emissions

Related subjects:

Business and economics,

Business management,

Marketing, sales, customer relations,

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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