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The effects of xanthan and carboxymethylcellulose gums on the stability of pasterurized tehineh dressing - by Michael John Manneh
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| dc.contributor.author | Manneh, Michael John |
| dc.date.accessioned | 2012-06-13T07:06:04Z |
| dc.date.available | 2012-06-13T07:06:04Z |
| dc.date.issued | 2002 |
| dc.identifier.uri | http://hdl.handle.net/10938/6311 |
| dc.description | Thesis (M.S.)--American University of Beirut, Department of Nutrition and Food Science, 2002;"Advisor: Dr Raja Tannous, Professor, Nutrition and Food Science--Member of Committee: Dr. lmad Toufeili, Associate Professor, Nutrition and Food Science--Member |
| dc.description | Bibliography : leaves 61-63 |
| dc.description.abstract | Tehineh is a familiar Middle Eastern food product that is used to make local traditional dishes such as Homos hi Tehineh and Baba Ghannouj The most common emulsified form of the tehineh products is the tehineh dressing The tehineh dressing is an oil-in-wa |
| dc.format.extent | xiv, 63 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004232 AUBNO |
| dc.subject.lcsh | Tahini |
| dc.subject.lcsh | Xanthan gum |
| dc.subject.lcsh | Viscosity |
| dc.title | The effects of xanthan and carboxymethylcellulose gums on the stability of pasterurized tehineh dressing - by Michael John Manneh |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
