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The effect of monovalent and divalent cations on the cooking quality of red lentils (Lens culinaris Medic) - by Riyad Zuheir Baalbaki

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dc.contributor.author Baalbaki, Riyad Zuheir
dc.date.accessioned 2012-06-13T06:38:19Z
dc.date.available 2012-06-13T06:38:19Z
dc.date.issued 1982
dc.identifier.uri http://hdl.handle.net/10938/3730
dc.description Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent xi, 104 leaves : ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:002987 AUBNO
dc.subject.lcsh Lentils
dc.subject.lcsh Cooking (Lentils)
dc.title The effect of monovalent and divalent cations on the cooking quality of red lentils (Lens culinaris Medic) - by Riyad Zuheir Baalbaki
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Crop Production and Protection


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