Like most baked products, Arabic bread has a relatively short shelf-life. The rapid deterioration in its desirable attributes coupled with the increased tendency towards mechanisation has triggered the search for auxiliary ingredients in an endeavour to i
Description:
Thesis (M.S.)-- American University of Beirut. Department of Food Technology and Nutrition, 1992.;"Advisor: Imad Toufei1i, Assistant Professor, Food Science -- Members of Committee: Adnan Miski, Associate Professor, Nutrition Shady Haraadeh:,
