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The nutritional value and baking quality of Arabic bread supplemented with chickpea and iron
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The nutritional value and baking quality of Arabic bread supplemented with chickpea and iron
Khatchadourian, Hovsep Aharon
URI:
http://hdl.handle.net/10938/2174
Date:
1972
Description:
Thesis (M.S.)--Agriculture, A.U.B.
Includes bibliographical references.
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AUB Students' Theses, Dissertations, and Projects
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