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Gliadin to glutenin ratio in Arabic bread quality - by Gretta Amin Shoucair

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dc.contributor.author Shoucair, Gretta Amin
dc.date.accessioned 2012-06-13T06:46:22Z
dc.date.available 2012-06-13T06:46:22Z
dc.date.issued 1999
dc.identifier.uri http://hdl.handle.net/10938/5763
dc.description Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1999
dc.format.extent xiv, 89 leaves : ill., mounted photographs, tables
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:003943 AUBNO
dc.subject.lcsh Flour
dc.subject.lcsh Gluten
dc.subject.lcsh Bread -- Lebanon
dc.subject.lcsh Baking
dc.subject.lcsh Glutenins
dc.subject.lcsh Gliadins
dc.subject.lcsh Pita bread
dc.title Gliadin to glutenin ratio in Arabic bread quality - by Gretta Amin Shoucair
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition


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