Nutritional evaluation of biscuits prepared from chickpea and broadbean protein isolates

Simple item page
dc.contributor.authorNuwayhid, Hind Y.
dc.contributor.departmentDepartment of Agricultural Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1975
dc.date.accessioned2012-06-13T06:34:55Z
dc.date.available2012-06-13T06:34:55Z
dc.date.issued1975
dc.descriptionThesis (M.S.)--Agriculture, A.U.B.
dc.descriptionIncludes bibliographical references.
dc.format.extentviii, 58 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/2945
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:002227 AUBNO
dc.subject.lcshChickpea
dc.subject.lcshFava bean
dc.titleNutritional evaluation of biscuits prepared from chickpea and broadbean protein isolates
dc.typeThesis

Files

Collections

AUB Students' Theses, Dissertations, and Projects