User talk:Khadijashafiq: Difference between revisions
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If you have any questions, please don't hesitate to contact me on my talk page. [[User:Shalor (Wiki Ed)|Shalor (Wiki Ed)]] ([[User talk:Shalor (Wiki Ed)|talk]]) 17:50, 16 January 2018 (UTC)</p> |
If you have any questions, please don't hesitate to contact me on my talk page. [[User:Shalor (Wiki Ed)|Shalor (Wiki Ed)]] ([[User talk:Shalor (Wiki Ed)|talk]]) 17:50, 16 January 2018 (UTC)</p> |
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== Bibliography == |
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Brijesh Kumar, Mishra. Alok, Sinha. Chawda Shruti, Tarafdar Abhrajyoti. “Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India.” Polycyclic Aromatic Compounds. Aug. 2017 |
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Hashmi A., Irfan. Wheat and Flour Properties Affecting Tandoori Bread Quality. Victoria University of Technology, Werribee Australia. 1996. |
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Salehifar, Mania., Seyedein Ardebili Mehdi, Hosein Azizi, Mohammad. “Effect of Wheat Flour Protein Variations on Sensory Attributes, Textures, and Staling of Taftoon bread.” Food Science and Technology, SBCTA, Sept. 2010. |
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Latest revision as of 04:47, 25 January 2018
| This user is a student editor in California_State_Polytechnic_University,_Pomona/LIB_150_-_Information_Literacy_for_the_Digital_Age_(Winter_2017) . |
Welcome!
[edit]Hello, Khadijashafiq, and welcome to Wikipedia! My name is Shalor and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.
I hope you enjoy editing here. If you haven't already done so, please check out the student training library, which introduces you to editing and Wikipedia's core principles. You may also want to check out the Teahouse, a community of Wikipedia editors dedicated to helping new users. Below are some resources to help you get started editing.
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If you have any questions, please don't hesitate to contact me on my talk page. Shalor (Wiki Ed) (talk) 17:50, 16 January 2018 (UTC)
Bibliography
[edit]Brijesh Kumar, Mishra. Alok, Sinha. Chawda Shruti, Tarafdar Abhrajyoti. “Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India.” Polycyclic Aromatic Compounds. Aug. 2017
Hashmi A., Irfan. Wheat and Flour Properties Affecting Tandoori Bread Quality. Victoria University of Technology, Werribee Australia. 1996.
Salehifar, Mania., Seyedein Ardebili Mehdi, Hosein Azizi, Mohammad. “Effect of Wheat Flour Protein Variations on Sensory Attributes, Textures, and Staling of Taftoon bread.” Food Science and Technology, SBCTA, Sept. 2010.