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| dc.contributor.author | Malek, Amal Mohammed |
| dc.date.accessioned | 2012-06-13T06:47:41Z |
| dc.date.available | 2012-06-13T06:47:41Z |
| dc.date.issued | 2001 |
| dc.identifier.uri | http://hdl.handle.net/10938/6017 |
| 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 45-49 |
| dc.description.abstract | Red wheat bran, white wheat bran, and oat fiber, were used at 18, 16, 24, 32, and 40percent substitution levels to form composite flours with regular white flour. These composite flours were baked into flat, double-layered Arabic bread. Water requirements |
| dc.format.extent | xi, 49 leaves : tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004123 AUBNO |
| dc.subject.lcsh | Bread -- Composition |
| dc.subject.lcsh | Bread -- Arab countries |
| dc.subject.lcsh | Food -- Fiber content |
| dc.subject.lcsh | Pita bread |
| dc.title | Formulation of high-fiber Arabic bread - by Amal Mohammed Malek |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
