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Formulation and nutritive value of Arabic bread prepared for uremia cirrhosis and gluten intolerance diseases - by May Mahmoud Sarakbi
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| dc.contributor.author | Sarakbi, May Mahmoud |
| dc.date.accessioned | 2012-06-13T06:39:30Z |
| dc.date.available | 2012-06-13T06:39:30Z |
| dc.date.issued | 1985 |
| dc.identifier.uri | http://hdl.handle.net/10938/4107 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1985.;"Advisor: Shawky Dagher, Associate Professor, Food Technology and Nutrition -- Members of Committee: Dalal Yared: Instructor, Food Technology and Nutrition M |
| dc.description | Bibliography: leaves 100-111. |
| dc.description.abstract | Despite the essential role of protein in human nutri¬tion a restriction in its intake is necessary in a number of disease conditions. Bread, which contains a substantial quantity of low quality protein must be eliminated from the diet of patients sufferin |
| dc.format.extent | xi, 129 leaves cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003221 AUBNO |
| dc.subject.lcsh | Bread. |
| dc.subject.lcsh | Pita bread. |
| dc.title | Formulation and nutritive value of Arabic bread prepared for uremia cirrhosis and gluten intolerance diseases - by May Mahmoud Sarakbi |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
