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The effect of dephytinization and baking on the dietary fiber and oligosaccharide content of high bran Arabic bread - by Lina Kanaan
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The effect of dephytinization and baking on the dietary fiber and oligosaccharide content of high bran Arabic bread - by Lina Kanaan
Kanaan, Lina
URI:
http://hdl.handle.net/10938/4106
Date:
1985
Description:
Thesis (M.S.)--Faculty of Agricultural and Food Sciences, American University of Beirut, 1985.
Bibliography: leaves 72-80.
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