Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki

Melki, Celine Halim

AUB ScholarWorks Home
→
Students Publications
→
AUB Students' Theses, Dissertations, and Projects
→
View Item

Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki

Melki, Celine Halim

URI: http://hdl.handle.net/10938/5002

Date: 1995

Abstract:

The effect of substituting whole wheatmeal for burghul in the formulation of kishk, on the in vitro availability of Ca, Fe, Mg, and Zn, and the changes in the levels of phytic acid and phytase during fermentation were monitored. In addition, the sensory p

Description:

Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1995.;"Advisor: Imad Toufeili, Associate Professor, Food Science. Members of Committee: Raja Tannous, Professor, Food Science and Nutrition Abdu Salameh, Associat

Bibliography: leaves 52-59.

Show full item record

Files in this item

Name: st-3671.pdf

Size: 7.129Mb

Format: PDF

View/Open

This item appears in the following Collection(s)

AUB Students' Theses, Dissertations, and Projects [12613]

Search AUB ScholarWorks

Browse

All of AUB ScholarWorks
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

My Account

Copyright Statement

All materials included in the institutional repository are protected by copyright laws and are the property of their respective copyright holders. Materials may be used for non-commercial, educational, or research purposes only, and must be cited or attributed to the original source. Permission for any other use must be obtained from the copyright holder(s) directly. The American University of Beirut Libraries does not assume responsibility for any infringement of copyright laws that may occur as a result of the use of materials in the repository. If you believe that your copyright has been infringed upon in the repository, please contact the AUB Libraries immediately.

For further information, please contact us at scholarworks@aub.edu.lb

Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki

Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki

Abstract:

Description:

Files in this item

This item appears in the following Collection(s)

Search AUB ScholarWorks

Browse

All of AUB ScholarWorks

This Collection

My Account

Copyright Statement