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Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine
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| dc.contributor.author | Noureddine, Abir Moustapha |
| dc.date.accessioned | 2012-06-13T06:41:44Z |
| dc.date.available | 2012-06-13T06:41:44Z |
| dc.date.issued | 1993 |
| dc.identifier.uri | http://hdl.handle.net/10938/4787 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition,1993.;"Advisor: Imad Toufeili: Associate Professor, Food Science -- Members of Committee: Raja Tannous, Professor, Food Technology and Nutrition, Coordinator of Gr |
| dc.description | Bibliography: leaves 29-34. |
| dc.description.abstract | Response surface methodology was utilised to analyse the effects of methocel, egg-albumen and gum arabic on the sensory properties of gluten-free Arabic bread baked from a formula based on pregelatinised rice and corn starch, and corn flour. A rotatable c |
| dc.format.extent | xi, 81 leaves cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003543 AUBNO |
| dc.subject.lcsh | Pita bread. |
| dc.subject.lcsh | Bread. |
| dc.title | Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine |
| dc.title.alternative | Optimisation of gluten-free Arabic bread |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
