A baking test that describes the performance of wheat flours in the production of Arabic bread was attempted in this study. Different physical measurements were taken on the prepared dough and bread in order to determine their suitability as indicator par
Description:
Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1985.;"Advisor: Shawky Dagher: Associate Professor of Technology and Nutrition—Members of Committee: Dalal Yared, Instructor, Food Technology and Nutrition Adib
