The role of gluten proteins in the baking of Arabic bread. - by Baraem M. Ismail
Abstract
Three wheat (Triticum aestivum L.) flours of good (A), medium (B) and poor (C baking quality were used in studying the effect of protein quality in the baking of Arabic bread. Flours A and C were fractionated into: starch, lipid, solubles and gluten prot
Description
Thesis (M.S.)-- American University of Beirut. Department of Food Technology and Nutrition, 1996.;"Advisor: Imad Toufeili, Associate Professor, Food Science -- Members of Committee: Raja Tannous, Professor, Food Technology and Nutrition Riad Baalbaki, As
Bibliography: leaves 59-65.
Bibliography: leaves 59-65.