The utilization of locally produced cheese whey in Arabic bread

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dc.contributor.authorKhalil, Jehangir Khan
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences
dc.date1975
dc.date.accessioned2012-06-13T06:34:01Z
dc.date.available2012-06-13T06:34:01Z
dc.date.issued1975
dc.descriptionThesis (M.S.)--Agriculture, A.U.B.
dc.descriptionIncludes bibliographical references.
dc.format.extentxi, 64 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/2794
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:002363 AUBNO
dc.subject.lcshWhey
dc.subject.lcshBread
dc.titleThe utilization of locally produced cheese whey in Arabic bread
dc.typeThesis

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