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| dc.contributor.author | Harb, Samer Sami |
| dc.date.accessioned | 2012-06-13T06:43:56Z |
| dc.date.available | 2012-06-13T06:43:56Z |
| dc.date.issued | 1997 |
| dc.identifier.uri | http://hdl.handle.net/10938/5358 |
| dc.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 |
| dc.description | References: leaves 52-55. |
| dc.description.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 |
| dc.format.extent | xiii, 55 leaves : ill., tables. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003827 AUBNO |
| dc.subject.lcsh | Proteins in human nutrition |
| dc.subject.lcsh | Pita bread |
| dc.title | Relationship of selected wheat parameters to Arabic bread making quality |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
