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In vitro availability of selected minerals and sensory properties of wholemeal Arabic bread made from germinated wheat - by Karim Mroueh
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| dc.contributor.author | Mroueh, Karim |
| dc.date.accessioned | 2012-06-13T06:42:49Z |
| dc.date.available | 2012-06-13T06:42:49Z |
| dc.date.issued | 1995 |
| dc.identifier.uri | http://hdl.handle.net/10938/5067 |
| dc.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 |
| dc.description | Bibliography: leaves 52-57. |
| dc.description.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 |
| dc.format.extent | xii, 64 leaves : ill. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003657 AUBNO |
| dc.subject.lcsh | Wheat. |
| dc.subject.lcsh | Pita bread. |
| dc.title | In vitro availability of selected minerals and sensory properties of wholemeal Arabic bread made from germinated wheat - by Karim Mroueh |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
