Effect of malt addition on the organoleptic properties and nutritive value of Arabic bread - by Fadi Abdul-Karim

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dc.contributor.authorAbdul-Karim, Fadi
dc.contributor.departmentDepartment of Agricultural Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1980
dc.date.accessioned2012-06-13T06:37:20Z
dc.date.available2012-06-13T06:37:20Z
dc.date.issued1980
dc.descriptionThesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extentix, 91 leaves : maps cm.
dc.identifier.urihttp://hdl.handle.net/10938/3483
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:002776 AUBNO
dc.subject.lcshBread
dc.titleEffect of malt addition on the organoleptic properties and nutritive value of Arabic bread - by Fadi Abdul-Karim
dc.typeThesis

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