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| dc.contributor.author | El-Husseiny, Rania Ahmed |
| dc.date.accessioned | 2012-06-13T06:43:55Z |
| dc.date.available | 2012-06-13T06:43:55Z |
| dc.date.issued | 1997 |
| dc.identifier.uri | http://hdl.handle.net/10938/5355 |
| 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 -- Member of Committee: Dr. Raja Tannous, Professor, Food Technology and N |
| dc.description | References: leaves 73-80. |
| dc.description.abstract | Baking of bread at 300. 400 and 500°C for 150s, 70s, and 35s, respectively, led to a marked decrease in the percentage of total proteins present as albumins, globulins, gliadins. and glutenins with a corresponding increase in the insoluble residue fractio |
| dc.format.extent | xvi, 80 leaves : ill., mounted photographs, tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003829 AUBNO |
| dc.subject.lcsh | Proteins |
| dc.subject.lcsh | Electrophoresis |
| dc.subject.lcsh | Pita bread |
| dc.subject.lcsh | Solubility |
| dc.subject.lcsh | Bread -- Lebanon |
| dc.subject.lcsh | Baking -- Arab countries |
| dc.title | Effect of baking on solubility and cross-linking of 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 |
