The role of gluten proteins in the baking of Arabic bread. - by Baraem M. Ismail

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dc.contributor.authorIsmail, Baraem M.
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1996
dc.date.accessioned2012-06-13T06:43:14Z
dc.date.available2012-06-13T06:43:14Z
dc.date.issued1996
dc.descriptionThesis (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
dc.descriptionBibliography: leaves 59-65.
dc.description.abstractThree 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
dc.format.extentxii, 75 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/5204
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003726 AUBNO
dc.subject.lcshBread -- Arab countries.
dc.subject.lcshPita bread.
dc.subject.lcshBaking -- Arab countries.
dc.subject.lcshGluten.
dc.subject.lcshPlant proteins.
dc.titleThe role of gluten proteins in the baking of Arabic bread. - by Baraem M. Ismail
dc.title.alternativeGluten proteins in Arabic bread
dc.typeThesis

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