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Title of Thesis BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF RICE BRAN FOR THE PRODUCTION OF HIGH NUTRITIVE BAKERY PRODUCTS. Author(s) Mumtaz Shaheen
Rice Bran: A Potential Source Of Nutritional Improvement > Mumtaz Shaheen & Prof Dr Faqir M Anjum The Nation Islamabad, 09-05-2005-117. Swift Seed Supplies Pressure Cotton Prices
Mumtaz Shaheen: PhD: Biochemical and technological evaluation of rice bran for the production of high nutritive bakery products
Per day Production 180 M/day/ Loom Machinery Name Mumtaz & Shaheen Looms Make Pakistan Number of Looms 24 Size 64? Per day Production 120 M/day/ Loom Machinery Name Pico Auto Looms Make ..
Mumtaz Shaheen: Food Technology: Biochemical and Technological Evaluation of Rice Bran for the Production of High Nutritive Bakery Products. Dr. Faqir Muhammad Anjum
Title of Thesis BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF RICE BRAN FOR THE PRODUCTION OF HIGH NUTRITIVE BAKERY PRODUCTS. Author(s) Mumtaz Shaheen
Mumtaz Shaheen: PhD: Biochemical and technological evaluation of rice bran for the production of high nutritive bakery products
Mumtaz Shaheen: Food Technology: Biochemical and Technological Evaluation of Rice Bran for the Production of High Nutritive Bakery Products. Dr. Faqir Muhammad Anjum
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