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Determination of sensory thresholds of selected calcium salts and formulation of calcium-fortified Arabic bread - by Ghada Nadim Ziadeh
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| dc.contributor.author | Ziadeh, Ghada Nadim |
| dc.date.accessioned | 2012-06-13T07:05:45Z |
| dc.date.available | 2012-06-13T07:05:45Z |
| dc.date.issued | 2002 |
| dc.identifier.uri | http://hdl.handle.net/10938/6260 |
| dc.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 |
| dc.description | Bibliography : leaves 105-114. |
| dc.description.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 |
| dc.format.extent | xvii, 114 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004311 AUBNO |
| dc.subject.lcsh | Calcium salts |
| dc.subject.lcsh | Bread |
| dc.subject.lcsh | Calcium carbonate |
| dc.subject.lcsh | Calcium in the body |
| dc.title | Determination of sensory thresholds of selected calcium salts and formulation of calcium-fortified Arabic bread - by Ghada Nadim Ziadeh |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
