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Determination of sensory thresholds of selected calcium salts and formulation of calcium-fortified Arabic bread - by Ghada Nadim Ziadeh

Determination of sensory thresholds of selected calcium salts and formulation of calcium-fortified Arabic bread - by Ghada Nadim Ziadeh

Ziadeh, Ghada Nadim
URI: http://hdl.handle.net/10938/6260
Date: 2002

Abstract:

Although dairy products are considered rich sources of calcium, consumption is low due to perceived negative effects of excessive fat consumption, taste aversions, lactose intolerance and milk allergies. The present study was designed to determine sensory

Description:

 
Thesis (M.S.)--Dept. of Nutrition and Food Science, AUB, 2002.;"Advisor: Dr. Imad Toufeili, Associate Professor, Nutrition and Food Sciences--Member of Committee: Dr. Nahla Hwalla, Professor, Nutrition and Food Sciences--Member of Committee: Dr. Raja Tann
 
Bibliography : leaves 105-114.
 

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