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Gliadin to glutenin ratio in Arabic bread quality - by Gretta Amin Shoucair
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Gliadin to glutenin ratio in Arabic bread quality - by Gretta Amin Shoucair
Shoucair, Gretta Amin
URI:
http://hdl.handle.net/10938/5763
Date:
1999
Description:
Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1999
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AUB Students' Theses, Dissertations, and Projects
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