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Salim-ur-Rehman

Showing results (1-10 of 14) with videos related to

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Critical Reviews in Food Science and Nutrition|April 8, 2010
Efficacy of non-heme iron fortified diets: a reviewSalim-Ur-Rehman, Nuzhat Huma, Omer Mukhtar Tarar, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
Xylitol: a review on bioproduction, application, health benefits, and related safety issuesSalim Ur-Rehman, Zarina Mushtaq, Tahir Zahoor, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 16, 2007
Bioavailability of calcium, iron and zinc fortified whole wheat flour chapattiAnwaar Ahmed, F Muhammad Anjum, Salim Ur Rehman, et al.
Food Chemistry|June 8, 2015
Effect of fortification on physico-chemical and microbiological stability of whole wheat flourSaeed Akhtar, F M Anjum, Salim-Ur Rehman, et al.
Critical Reviews in Food Science and Nutrition|February 26, 2014
Cheddar cheese ripening and flavor characterization: a reviewMian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2007
Food fortification strategy--preventing iron deficiency anemia: a reviewNuzhat Huma, Salim-Ur-Rehman, Faqir Muhammad Anjum, et al.
Journal of the Science of Food and Agriculture|April 24, 2014
Biochemical perspectives of xylitol extracted from indigenous agricultural by-product mung bean (Vigna radiata) hulls in a rat modelZarina Mushtaq, Muhammad Imran, Salim-ur-Rehman, et al.
Thescientificworldjournal|July 14, 2012
Development, characterization, and optimization of protein level in date bars using response surface methodologyMuhammad Nadeem, Salim-ur-Rehman, Faqir Muhammad Anjum, et al.
Journal of Food Science and Technology|June 13, 2018
Fortification of durum wheat semolina with detoxified matri (<i>Lathyrus sativus</i>) flour to improve the nutritional properties of pastaNaveed Ahmad, Salim Ur-Rehman, Muhammad Asim Shabbir, et al.
Carbohydrate Polymers|December 20, 2017
Optimized biosynthesis of xanthan via effective valorization of orange peels using response surface methodology: A kinetic model approachAli Mohsin, Kuipu Zhang, Junlang Hu, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Critical Reviews in Food Science and Nutrition|April 8, 2010
Efficacy of non-heme iron fortified diets: a reviewSalim-Ur-Rehman, Nuzhat Huma, Omer Mukhtar Tarar, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
Xylitol: a review on bioproduction, application, health benefits, and related safety issuesSalim Ur-Rehman, Zarina Mushtaq, Tahir Zahoor, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 16, 2007
Bioavailability of calcium, iron and zinc fortified whole wheat flour chapattiAnwaar Ahmed, F Muhammad Anjum, Salim Ur Rehman, et al.
Food Chemistry|June 8, 2015
Effect of fortification on physico-chemical and microbiological stability of whole wheat flourSaeed Akhtar, F M Anjum, Salim-Ur Rehman, et al.
Critical Reviews in Food Science and Nutrition|February 26, 2014
Cheddar cheese ripening and flavor characterization: a reviewMian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2007
Food fortification strategy--preventing iron deficiency anemia: a reviewNuzhat Huma, Salim-Ur-Rehman, Faqir Muhammad Anjum, et al.
Journal of the Science of Food and Agriculture|April 24, 2014
Biochemical perspectives of xylitol extracted from indigenous agricultural by-product mung bean (Vigna radiata) hulls in a rat modelZarina Mushtaq, Muhammad Imran, Salim-ur-Rehman, et al.
Thescientificworldjournal|July 14, 2012
Development, characterization, and optimization of protein level in date bars using response surface methodologyMuhammad Nadeem, Salim-ur-Rehman, Faqir Muhammad Anjum, et al.
Journal of Food Science and Technology|June 13, 2018
Fortification of durum wheat semolina with detoxified matri (<i>Lathyrus sativus</i>) flour to improve the nutritional properties of pastaNaveed Ahmad, Salim Ur-Rehman, Muhammad Asim Shabbir, et al.
Carbohydrate Polymers|December 20, 2017
Optimized biosynthesis of xanthan via effective valorization of orange peels using response surface methodology: A kinetic model approachAli Mohsin, Kuipu Zhang, Junlang Hu, et al.
Pageof 2