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Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki
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| dc.contributor.author | Melki, Celine Halim |
| dc.date.accessioned | 2012-06-13T06:42:35Z |
| dc.date.available | 2012-06-13T06:42:35Z |
| dc.date.issued | 1995 |
| dc.identifier.uri | http://hdl.handle.net/10938/5002 |
| dc.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 |
| dc.description | Bibliography: leaves 52-59. |
| dc.description.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 |
| dc.format.extent | xii, 65 leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003671 AUBNO |
| dc.subject.lcsh | Wheat. |
| dc.subject.lcsh | Burghul. |
| dc.subject.lcsh | Kishk. |
| dc.title | Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki |
| dc.title.alternative | Whole wheat vs. burghul based kishk |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
