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The effect of pH, soaking time and blanching time on some quality attributes of canned faba beans (Vicia faba L.) - by George Samir Saifi
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| dc.contributor.author | Saifi, George Samir |
| dc.date.accessioned | 2012-06-13T06:47:39Z |
| dc.date.available | 2012-06-13T06:47:39Z |
| dc.date.issued | 2001 |
| dc.identifier.uri | http://hdl.handle.net/10938/6010 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 2001;"Advisor : Dr Imad Toufeili, Associate Professor, Food Technology and Nutrition--Member of Committee : Dr. Raja Tannous, Professor, Food Technology and Nutriti |
| dc.description | Bibliography : leaves 49-54 |
| dc.description.abstract | Response surface methodology was utilized to analyze the effects of pH, soaking time and blanching time on carbohydrate and solid content of drained liquor, percent splitting, color intensity and drained weight per soaked weight of canned faba beans (Vici |
| dc.format.extent | xiii, 54 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004120 AUBNO |
| dc.subject.lcsh | Fava bean -- Lebanon |
| dc.subject.lcsh | Hydrogen-ion concentration |
| dc.subject.lcsh | Beans -- Lebanon -- Quality |
| dc.title | The effect of pH, soaking time and blanching time on some quality attributes of canned faba beans (Vicia faba L.) - by George Samir Saifi |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
