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The effect of pH on hydration kinetics of faba beans (Vicia faba L.) - by Nanor Apraham Haladjian
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| dc.contributor.author | Haladjian, Nanor Apraham |
| dc.date.accessioned | 2012-06-13T06:47:22Z |
| dc.date.available | 2012-06-13T06:47:22Z |
| dc.date.issued | 2000 |
| dc.identifier.uri | http://hdl.handle.net/10938/5952 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 2000;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition--Member of Committee: Dr Raja Tannous, Professor, Food Technology and Nutrition |
| dc.description | Bibliography : leaves 51-56 |
| dc.description.abstract | Soaking of dry faba beans was studied at different temperatures, in 15?C increments, from 20?C to 65?C, and at pH 3, 6. 9 and 12 by the method of weight gain until equilibrium conditions was achieved. Equations, based on first-order kinetics, relating hyd |
| dc.format.extent | xiii, 56 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004044 AUBNO |
| dc.subject.lcsh | Fava bean -- Lebanon |
| dc.subject.lcsh | Hydrogen-ion concentration |
| dc.subject.lcsh | Hydration |
| dc.title | The effect of pH on hydration kinetics of faba beans (Vicia faba L.) - by Nanor Apraham Haladjian |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
