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Iron and ascorbic acid fortification of local Lebanese Kaa'k - by Nada George Jurdak
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| dc.contributor.author | Jurdak, Nada George |
| dc.date.accessioned | 2012-06-13T06:45:08Z |
| dc.date.available | 2012-06-13T06:45:08Z |
| dc.date.issued | 1998 |
| dc.identifier.uri | http://hdl.handle.net/10938/5570 |
| dc.description | Thesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1998;"Advisor: Dr. Raja Tannous, Professor, Food Technology and Nutrition--Member of Committee: Dr. Imad Toufeili, Assistant Professor, Food Technology and Nutrit |
| dc.description.abstract | Despite the significant improv ements in economic and health status in the Arab countries, iron deficiency anemia is a very common nutritional disorder and affects a high percentage of the population. Bakery products are the main dietary staples for most |
| dc.format.extent | xiii, 54 leaves : tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003855 AUBNO |
| dc.subject.lcsh | Iron |
| dc.subject.lcsh | Bread -- Lebanon |
| dc.subject.lcsh | Ka'k |
| dc.title | Iron and ascorbic acid fortification of local Lebanese Kaa'k - by Nada George Jurdak |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
