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| dc.contributor.author | Ismail, Baraem M. |
| dc.date.accessioned | 2012-06-13T06:43:14Z |
| dc.date.available | 2012-06-13T06:43:14Z |
| dc.date.issued | 1996 |
| dc.identifier.uri | http://hdl.handle.net/10938/5204 |
| dc.description | Thesis (M.S.)-- American University of Beirut. Department of Food Technology and Nutrition, 1996.;"Advisor: Imad Toufeili, Associate Professor, Food Science -- Members of Committee: Raja Tannous, Professor, Food Technology and Nutrition Riad Baalbaki, As |
| dc.description | Bibliography: leaves 59-65. |
| dc.description.abstract | Three wheat (Triticum aestivum L.) flours of good (A), medium (B) and poor (C baking quality were used in studying the effect of protein quality in the baking of Arabic bread. Flours A and C were fractionated into: starch, lipid, solubles and gluten prot |
| dc.format.extent | xii, 75 leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003726 AUBNO |
| dc.subject.lcsh | Bread -- Arab countries. |
| dc.subject.lcsh | Pita bread. |
| dc.subject.lcsh | Baking -- Arab countries. |
| dc.subject.lcsh | Gluten. |
| dc.subject.lcsh | Plant proteins. |
| dc.title | The role of gluten proteins in the baking of Arabic bread. - by Baraem M. Ismail |
| dc.title.alternative | Gluten proteins in Arabic bread |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
