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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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dc.contributor.author Djazayery, Abolghassem
dc.date.accessioned 2012-06-13T05:41:05Z
dc.date.available 2012-06-13T05:41:05Z
dc.date.issued 1966
dc.identifier.uri http://hdl.handle.net/10938/1082
dc.description Thesis (M.S.)--Faculty of Agricultural Science, A.U.B.
dc.description Includes bibliographical references.
dc.format.extent ix, 57 leaves : ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:000801 AUBNO
dc.subject.lcsh Bread
dc.subject.lcsh Pita bread
dc.title The effect of baking on the protein quality of Arabic bread with and without amino acid supplementation
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences


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