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The effect of baking on the retention of thiamine, riboflavin and niacin in Arabic bread - by Shawky Dagher

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dc.contributor.author Dagher, Shawky M.
dc.date.accessioned 2012-06-13T05:41:17Z
dc.date.available 2012-06-13T05:41:17Z
dc.date.issued 1966
dc.identifier.uri http://hdl.handle.net/10938/1109
dc.description Thesis (M.S.)--American University of Beirut, Faculty of Agricultural and Food Sciences, 1966.
dc.description Bibliography: leaves 39-43.
dc.format.extent viii, 43 leaves : ill. 30 cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:000916 AUBNO
dc.subject.lcsh Bread
dc.subject.lcsh Baking
dc.title The effect of baking on the retention of thiamine, riboflavin and niacin in Arabic bread - by Shawky Dagher
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences


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