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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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dc.contributor.author Kanaan, Lina
dc.date.accessioned 2012-06-13T06:39:29Z
dc.date.available 2012-06-13T06:39:29Z
dc.date.issued 1985
dc.identifier.uri http://hdl.handle.net/10938/4106
dc.description Thesis (M.S.)--Faculty of Agricultural and Food Sciences, American University of Beirut, 1985.
dc.description Bibliography: leaves 72-80.
dc.format.extent x, 88 leaves, mounted plates : ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:003217 AUBNO
dc.subject.lcsh Bread
dc.subject.lcsh Pita bread
dc.title The effect of dephytinization and baking on the dietary fiber and oligosaccharide content of high bran Arabic bread - by Lina Kanaan
dc.title.alternative Dietary fiber and sugars of bran Arabic bread
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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