Evaluation of red lentils as a protein supplement in Arabic bread - by Habib Ullah

Habib Allah

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dc.contributor.author	Habib Allah
dc.date.accessioned	2012-06-13T06:32:41Z
dc.date.available	2012-06-13T06:32:41Z
dc.date.issued	1974
dc.identifier.uri	http://hdl.handle.net/10938/2597
dc.description	Thesis (M.S.)--Agriculture, A.U.B.
dc.description	Includes bibliographical references.
dc.format.extent	vii, 42 leaves : ill. cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:002130 AUBNO
dc.subject.lcsh	Lentils
dc.title	Evaluation of red lentils as a protein supplement in Arabic bread - by Habib Ullah
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences

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AUB Students' Theses, Dissertations, and Projects [12709]

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