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Absorption of calcium from Arabic bread fortified with different calcium salts - by Nadine Abdel Ahad Hasbani
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| dc.contributor.author | Hasbani Abdel Ahad, Nadine |
| dc.date.accessioned | 2012-06-13T07:10:13Z |
| dc.date.available | 2012-06-13T07:10:13Z |
| dc.date.issued | 2006 |
| dc.identifier.uri | http://hdl.handle.net/10938/7323 |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2006.;"Advisor: Dr. Omar Obeid, Associate Professor, Nutrition and Food Sciences--Committee Member: Dr. Imad Toufeili, Professor, Nutrition and Food Sciences--Committee Me |
| dc.description | Bibliography: leaves 96-99. |
| dc.description.abstract | Because of the high prevalence of lactose intolerance in Lebanon and around the world, and because of certain milk allergies, taste aversions, and perceived neg ative effects of excessive fat consumption, a large number of individuals avoid the consumptio |
| dc.format.extent | xv, 99 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004730 AUBNO |
| dc.subject.lcsh | Calcium salts |
| dc.subject.lcsh | Bread |
| dc.title | Absorption of calcium from Arabic bread fortified with different calcium salts - by Nadine Abdel Ahad Hasbani |
| dc.type | Thesis |
| dc.contributor.department | Department of Nutrition and Food Sciences |
| dc.contributor.faculty | Faculty of Agricultural and Food Sciences |
| dc.contributor.institution | American University of Beirut |
