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Identification of key textural attributes of Arabic bread. - by Habib Jawdat Chammas
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| dc.contributor.author | Chammas, Habib Jawdat |
| dc.date.accessioned | 2012-06-13T06:42:57Z |
| dc.date.available | 2012-06-13T06:42:57Z |
| dc.date.issued | 1996 |
| dc.identifier.uri | http://hdl.handle.net/10938/5112 |
| dc.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 |
| dc.description | Bibliography: leaves 53-55. |
| dc.description.abstract | 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 |
| dc.format.extent | xii, 55 leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003767 AUBNO |
| dc.subject.lcsh | Pita bread |
| dc.title | Identification of key textural attributes of Arabic bread. - by Habib Jawdat Chammas |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
