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| dc.contributor.author | Habbal, Youssef Hassan |
| dc.date.accessioned | 2012-06-13T06:43:31Z |
| dc.date.available | 2012-06-13T06:43:31Z |
| dc.date.issued | 1997 |
| dc.identifier.uri | http://hdl.handle.net/10938/5270 |
| dc.description | Thesis (M.S.) --American University of Beirut. Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition – Members of Committee: Dr. Raja Tannous, Professor, Food Technology and Nutr |
| dc.description | References: leaves 52-56. |
| dc.description.abstract | Substitution of starch from oat, sorghum, barley, rice, corn, and potato for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (p 0.05) different textural attributes from the control, except for barley starch. S |
| dc.format.extent | xiii, 56 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003809 AUBNO |
| dc.subject.lcsh | Pita bread |
| dc.subject.lcsh | Starch |
| dc.subject.lcsh | Bread -- Lebanon |
| dc.title | The role of starch in the baking of Arabic bread |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
