Gliadin to glutenin ratio in Arabic bread quality - by Gretta Amin Shoucair

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dc.contributor.authorShoucair, Gretta Amin
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1999
dc.date.accessioned2012-06-13T06:46:22Z
dc.date.available2012-06-13T06:46:22Z
dc.date.issued1999
dc.descriptionThesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1999
dc.format.extentxiv, 89 leaves : ill., mounted photographs, tables
dc.identifier.urihttp://hdl.handle.net/10938/5763
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003943 AUBNO
dc.subject.lcshFlour
dc.subject.lcshGluten
dc.subject.lcshBread -- Lebanon
dc.subject.lcshBaking
dc.subject.lcshGlutenins
dc.subject.lcshGliadins
dc.subject.lcshPita bread
dc.titleGliadin to glutenin ratio in Arabic bread quality - by Gretta Amin Shoucair
dc.typeThesis

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