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Malaysian Journal of Halal Research
Volume 3 (2020): Issue 1 (June 2020)
Open Access
Low carbon emission baking performance of the bread roll and cake
Md. Nazmul Aunsary
Md. Nazmul Aunsary
,
A. M. Zahirul Islam
A. M. Zahirul Islam
,
S M Nahid Hasan
S M Nahid Hasan
,
Marilyn B. Aldamar
Marilyn B. Aldamar
and
Cheska B. Aujero
Cheska B. Aujero
| May 11, 2020
Malaysian Journal of Halal Research
Volume 3 (2020): Issue 1 (June 2020)
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Published Online:
May 11, 2020
Page range:
31 - 37
DOI:
https://doi.org/10.2478/mjhr-2020-0005
Keywords
Bread
,
Cake
,
Baking Time
,
Moisture Content
,
Low Carbon Emissions
© 2020 Md. Nazmul Aunsary et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 Public License.
Md. Nazmul Aunsary
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