AUB ScholarWorks
Comparison of physicochemical and sensory methods for evaluating staling in Arabic bread - by Ghada Sleiman
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Sleiman, Ghada |
| dc.date.accessioned | 2012-06-13T06:40:58Z |
| dc.date.available | 2012-06-13T06:40:58Z |
| dc.date.issued | 1991 |
| dc.identifier.uri | http://hdl.handle.net/10938/4538 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1991.;"Advisor: Imad Toufeili, Assistant Professor, Food Science -- Members of Committee: Adnan Miski, Associate Professor, Nutrition Raja I. Tannous, |
| dc.description | Bibliography: leaves 64-69. |
| dc.description.abstract | Arabic bread is a basic ingredient of the diet in Lebanon and the Middle-East. Upon storage, bread loses its palatability and other desirable characteristics: a condition known as staleness. Staleness is a subjective quality which is ultimately evaluated |
| dc.format.extent | [i], xi, 73 leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003485 AUBNO |
| dc.subject.lcsh | Pita bread -- Storage. |
| dc.subject.lcsh | Pita bread -- Preservation. |
| dc.title | Comparison of physicochemical and sensory methods for evaluating staling in Arabic bread - by Ghada Sleiman |
| dc.title.alternative | Staling in Arabic bread |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
