AUB ScholarWorks
Effects of shortening and surfactants on quality parameters of Arabic bread - by Iman Hani
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| dc.contributor.author | Hani, Iman |
| dc.date.accessioned | 2012-06-13T06:41:29Z |
| dc.date.available | 2012-06-13T06:41:29Z |
| dc.date.issued | 1992 |
| dc.identifier.uri | http://hdl.handle.net/10938/4705 |
| dc.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:, |
| dc.description | Bibliography: leaves 58-61. |
| dc.description.abstract | 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 |
| dc.format.extent | x, 82 leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003512 AUBNO |
| dc.subject.lcsh | Bread. |
| dc.subject.lcsh | Oils and fats, Edible. |
| dc.subject.lcsh | Surface active agents. |
| dc.title | Effects of shortening and surfactants on quality parameters of Arabic bread - by Iman Hani |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
