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Publications by M.Z. Hoque
The Effect of Lecithin-A Non-Absorbing Emulsifying Agent on Cookie Production
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Related publications
Liquid-Liquid Dispersion on Mechanical Agitation. III. Effect of the Emulsifying Agent
Yakugaku Zasshi
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Effect of Flour and Sugar Particle Size on the Properties of Cookie Dough and Cookie
Czech Journal of Food Sciences
Food Science
Amaranth Globulin as a Heat-Stable Emulsifying Agent.
Agricultural and Biological Chemistry
Pneumatic Conveying of Sugar: Effect on the Rheology of Cookie Dough
Carpathian Journal of Food Science and Technology
Food Science
Effect of Interesterified Palm and Cottonseed Oil Blends on Cookie Quality
Agriculture and Biology Journal of North America
Effect of a Benzylidene Derivative, Novel Antirheumatic Agent, on the Production of Tissue Inhibitor of Metalloproteinases.
Biological and Pharmaceutical Bulletin
Medicine
Pharmacology
Pharmaceutical Science
Potentials of African Nutmeg (Monodora Myristica) as a Flavourant in Cookie Production
International Journal of Food Studies
Food Science
Effect of an Absorbing Medium on Particle Oscillations
Physical Review C
High Energy Physics
Nuclear
Implementing a Non-Modular Theory of Language Production in an Embodied Conversational Agent
