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The nutritional value and baking quality of Arabic bread supplemented with chickpea and iron

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dc.contributor.author Khatchadourian, Hovsep Aharon
dc.date.accessioned 2012-06-13T05:50:57Z
dc.date.available 2012-06-13T05:50:57Z
dc.date.issued 1972
dc.identifier.uri http://hdl.handle.net/10938/2174
dc.description Thesis (M.S.)--Agriculture, A.U.B.
dc.description Includes bibliographical references.
dc.format.extent xi, 73 leaves : ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:001632 AUBNO
dc.subject.lcsh Flour
dc.subject.lcsh Bread
dc.subject.lcsh Chickpea
dc.subject.lcsh Iron
dc.subject.lcsh Pita bread
dc.title The nutritional value and baking quality of Arabic bread supplemented with chickpea and iron
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences


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