Effect of malt addition on the organoleptic properties and nutritive value of Arabic bread - by Fadi Abdul-Karim

Abdul-Karim, Fadi

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dc.contributor.author	Abdul-Karim, Fadi
dc.date.accessioned	2012-06-13T06:37:20Z
dc.date.available	2012-06-13T06:37:20Z
dc.date.issued	1980
dc.identifier.uri	http://hdl.handle.net/10938/3483
dc.description	Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent	ix, 91 leaves : maps cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:002776 AUBNO
dc.subject.lcsh	Bread
dc.title	Effect of malt addition on the organoleptic properties and nutritive value of Arabic bread - by Fadi Abdul-Karim
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 [12705]

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