AUB ScholarWorks

Effect of iron enrichment of flour on the baking qualities of Arabic bread

Show simple item record

dc.contributor.author Nazar Muhammad, Cauhdri
dc.date.accessioned 2012-06-13T05:47:17Z
dc.date.available 2012-06-13T05:47:17Z
dc.date.issued 1970
dc.identifier.uri http://hdl.handle.net/10938/1786
dc.description Thesis (M.S.)--Faculty of Agricultural Sciences, A.U.B.
dc.description Includes bibliographical references.
dc.format.extent ix, 64 leaves : mounted ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:001361 AUBNO
dc.subject.lcsh Flour
dc.subject.lcsh Bread
dc.title Effect of iron enrichment of flour on the baking qualities of Arabic bread
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences


Files in this item

Blocked
Name: st-1361.pdf
Size: 24.18Mb
Format: PDF
View/Open

This item appears in the following Collection(s)

Show simple item record

Search AUB ScholarWorks


Browse

My Account