Search Results - Ahid Rashid, Abdul

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  1. 1
    Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

    Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt by Ahmad, Ishtiaque, Khalique, Anjum, Shahid, Muhammad Qamar, Ahid Rashid, Abdul, Faiz, Furukh, Ikram, Muhammad Asim, Ahmed, Sheraz, Imran, Muhammad, Khan, Muhammad Asif, Nadeem, Muhammad, Afzal, Muhammad Inam, Umer, Muhammad, Kaleem, Imdad, Shahbaz, Muhammad, Rasool, Bilal

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  2. 2
    Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream

    Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream by Ahmad, Ishtiaque, Khalique, Anjum, Junaid, Muhammad, Shahid, Muhammad Qamar, Imran, Muhammad, Rashid, Abdul Ahid

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  3. 3
    Correction: Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM

    Correction: Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM by Rashid, Abdul Ahid, Saeed, Salman, Ahmad, Ishtiaque, Shehzad, Khurram, Nawaz, Shaista, Inayat, Saima

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  4. 4
    Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM

    Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM by Rashid, Abdul Ahid, Saeed, Salman, Ahmad, Ishtiaque, Shehzad, Khurram, Nawaz, Shaista, Inayat, Saima

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  5. 5
    Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

    Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology by Rashid, Abdul Ahid, Huma, Nuzhat, Zahoor, Tahir, Asgher, Muhammad

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  6. 6
    Optimization of pH, temperature and CaCl sub(2) concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

    Optimization of pH, temperature and CaCl sub(2) concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology by Rashid, Abdul Ahid, Huma, Nuzhat, Zahoor, Tahir, Asgher, Muhammad

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  7. 7
    Optimization of pH, temperature and CaCl 2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

    Optimization of pH, temperature and CaCl 2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology by Rashid, Abdul Ahid, Huma, Nuzhat, Zahoor, Tahir, Asgher, Muhammad

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  8. 8
    Comparative Physicochemical and Microbiological Assessment of Branded and Unbranded Whole Wheat Flours in Pakistan

    Comparative Physicochemical and Microbiological Assessment of Branded and Unbranded Whole Wheat Flours in Pakistan by Shahzad, Khurram, Nawaz, Shaista, Zahid, Saba, Saeed, Salman, Saleem, Yasar, Rashid, Abdul Ahid, Hassan, Abida, Husain, Sajid

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