Moneera O Aljobair

Publication Activity (10 Years)

Years Active: 2022-2022
Publications (10 Years): 5

Top Topics

Particulate Matter

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Omar Bashir, Syed Zameer Hussain, Kashif Ameer, Tawheed Amin, null Beenish, Isam A Mohamed Ahmed, Moneera O Aljobair, Gousia Gani, Shakeel Ahmad Mir, Qudsiya Ayaz, Nowsheen Nazir
Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model. Foods (Basel, Switzerland) 12 (1) (2022)
Omar Bashir, Syed Zameer Hussain, Kashif Ameer, Tawheed Amin, null Beenish, Isam A Mohamed Ahmed, Moneera O Aljobair, Gousia Gani, Shakeel Ahmad Mir, Qudsiya Ayaz, Nowsheen Nazir
Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model. Foods (Basel, Switzerland) 12 (1) (2022)
Omar Bashir, Syed Zameer Hussain, Kashif Ameer, Tawheed Amin, null Beenish, Isam A Mohamed Ahmed, Moneera O Aljobair, Gousia Gani, Shakeel Ahmad Mir, Qudsiya Ayaz, Nowsheen Nazir
Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model. Foods (Basel, Switzerland) 12 (1) (2022)
Omar Bashir, Syed Zameer Hussain, Kashif Ameer, Tawheed Amin, null Beenish, Isam A Mohamed Ahmed, Moneera O Aljobair, Gousia Gani, Shakeel Ahmad Mir, Qudsiya Ayaz, Nowsheen Nazir
Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model. Foods (Basel, Switzerland) 12 (1) (2022)
Moneera O Aljobair
Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. Food science & nutrition 10 (10) (2022)