Effect of dehulling on cooking quality of lentils - by Cecilia Usayran

Usayran, Cecilia

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dc.contributor.author	Usayran, Cecilia
dc.date.accessioned	2012-06-13T06:37:57Z
dc.date.available	2012-06-13T06:37:57Z
dc.date.issued	1981
dc.identifier.uri	http://hdl.handle.net/10938/3632
dc.description	Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent	ix, 35 leaves : ill. cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:002902 AUBNO
dc.subject.lcsh	Lentils
dc.subject.lcsh	Cooking (Lentils)
dc.title	Effect of dehulling on cooking quality of lentils - by Cecilia Usayran
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition

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