Regression analysis of the magnitude estimates of 9 manual and 7 oral attributes was utilized to identify' the key textural traits of Arabic bread. The best average coefficient of determination (R ) of the triplets predicting the remaining manual attribut
Description:
Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition,1996.;"Advisor: Imad Toufeili, Associate Professor, Food Technology and Nutrition -- Member of Committee: Raja Tannous. Professor, Food Technology and Nutrition Mic
