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Relationship of selected wheat constituents to Burghul-making quality - by Ammar Olabi
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| dc.contributor.author | Olabi, Ammar |
| dc.date.accessioned | 2012-06-13T06:42:16Z |
| dc.date.available | 2012-06-13T06:42:16Z |
| dc.date.issued | 1994 |
| dc.identifier.uri | http://hdl.handle.net/10938/4920 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition,1994.;"Advisor: Imad Toufeili, Associate Professor,Food Science –- Members of Committee: Michel Abi Antoun: Associate Professor of Agronomy Raja Tannous, Professor, |
| dc.description | Bibliography: leaves 55-60. |
| dc.description.abstract | Ten Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW) , particle size index (PSI), sodium-dodecyl-sulfate (SDS) sedimentation volume, flour water-binding-capacity (WBC), protei |
| dc.format.extent | xiv, 69 leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003606 AUBNO |
| dc.subject.lcsh | Wheat. |
| dc.subject.lcsh | Burghul. |
| dc.title | Relationship of selected wheat constituents to Burghul-making quality - by Ammar Olabi |
| dc.title.alternative | Wheat constituents and Burghul |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
