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In vitro availability of selected minerals and sensory properties of wholemeal Arabic bread made from germinated wheat - by Karim Mroueh

In vitro availability of selected minerals and sensory properties of wholemeal Arabic bread made from germinated wheat - by Karim Mroueh

Mroueh, Karim
URI: http://hdl.handle.net/10938/5067
Date: 1995

Abstract:

Wheat was germinated for 1, 2, 3, or 4 days and milled into flours. The 4-day sprouted wheat flour was incorporated into unsprouted wheat flour at levels of 10percent, 20percent, and 30percent (m-m) . Breads were prepared from these flours and their conte

Description:

 
Thesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1995.;"Advisor: Imad Toufeili, Associate Professor,Food Technology -- Members of Committee: Mohammad Farran, Associate Professor, Poultry Science Elie Barbou
 
Bibliography: leaves 52-57.
 

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