AUB ScholarWorks

Processing and nutritional evaluation of biscuits supplemented with triticale, millet and sorghum flour - by George E. Habet

Show simple item record

dc.contributor.author Habet, George E.
dc.date.accessioned 2012-06-13T06:37:26Z
dc.date.available 2012-06-13T06:37:26Z
dc.date.issued 1980
dc.identifier.uri http://hdl.handle.net/10938/3512
dc.description Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent x, 83 leaves : ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:002800 AUBNO
dc.subject.lcsh Biscuits
dc.title Processing and nutritional evaluation of biscuits supplemented with triticale, millet and sorghum flour - by George E. Habet
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences


Files in this item

Blocked
Name: st-2800.pdf
Size: 10.73Mb
Format: PDF
View/Open

This item appears in the following Collection(s)

Show simple item record

Search AUB ScholarWorks


Browse

My Account