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Relationship of selected wheat parameters to Arabic bread making quality

Relationship of selected wheat parameters to Arabic bread making quality

Harb, Samer Sami
URI: http://hdl.handle.net/10938/5358
Date: 1997

Abstract:

Thirty nine wheat (Trhicum aestivunt) flour samples were tested for moisture, ash, protein, sedimentation behavior (Zeleny test. Sodium dodecyl suIfate-SDS-sedimentation volume) and their mixing properties (Mixograph) were also recorded Fractionation of

Description:

 
Thesis (M.S.) --merican University of Beirut.Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Raja Tannous, Professor, Food Technology and Nutrition -- Member of Committee: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutri
 
References: leaves 52-55.
 

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