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The effect of baking on the protein quality of Arabic bread with and without amino acid supplementation
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The effect of baking on the protein quality of Arabic bread with and without amino acid supplementation
Djazayery, Abolghassem
URI:
http://hdl.handle.net/10938/1082
Date:
1966
Description:
Thesis (M.S.)--Faculty of Agricultural Science, A.U.B.
Includes bibliographical references.
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AUB Students' Theses, Dissertations, and Projects
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