Effect of thermal processing of the cooking quality of lentils

Hussein, Hussein Alawi

AUB ScholarWorks Home
→
Students Publications
→
AUB Students' Theses, Dissertations, and Projects
→
View Item

dc.contributor.author	Hussein, Hussein Alawi
dc.date.accessioned	2012-06-13T06:35:18Z
dc.date.available	2012-06-13T06:35:18Z
dc.date.issued	1976
dc.identifier.uri	http://hdl.handle.net/10938/3023
dc.description	Thesis (M.S.)--Agriculture, A.U.B.
dc.description	Includes bibliographical references.
dc.format.extent	x, 64 leaves : ill. cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:002481 AUBNO
dc.subject.lcsh	Lentils
dc.title	Effect of thermal processing of the cooking quality of lentils
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences

Files in this item

Name: st-2481.pdf

Size: 5.863Mb

Format: PDF

View/Open

This item appears in the following Collection(s)

AUB Students' Theses, Dissertations, and Projects [12706]

Show simple item record

Search AUB ScholarWorks

Browse

All of AUB ScholarWorks
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

My Account

Copyright Statement

All materials included in the institutional repository are protected by copyright laws and are the property of their respective copyright holders. Materials may be used for non-commercial, educational, or research purposes only, and must be cited or attributed to the original source. Permission for any other use must be obtained from the copyright holder(s) directly. The American University of Beirut Libraries does not assume responsibility for any infringement of copyright laws that may occur as a result of the use of materials in the repository. If you believe that your copyright has been infringed upon in the repository, please contact the AUB Libraries immediately.

For further information, please contact us at scholarworks@aub.edu.lb