Absorption of calcium from Arabic bread fortified with different calcium salts - by Nadine Abdel Ahad Hasbani

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dc.contributor.authorHasbani Abdel Ahad, Nadine
dc.contributor.departmentDepartment of Nutrition and Food Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date2006
dc.date.accessioned2012-06-13T07:10:13Z
dc.date.available2012-06-13T07:10:13Z
dc.date.issued2006
dc.descriptionThesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2006.;"Advisor: Dr. Omar Obeid, Associate Professor, Nutrition and Food Sciences--Committee Member: Dr. Imad Toufeili, Professor, Nutrition and Food Sciences--Committee Me
dc.descriptionBibliography: leaves 96-99.
dc.description.abstractBecause of the high prevalence of lactose intolerance in Lebanon and around the world, and because of certain milk allergies, taste aversions, and perceived neg ative effects of excessive fat consumption, a large number of individuals avoid the consumptio
dc.format.extentxv, 99 leaves : ill. 30 cm.
dc.identifier.urihttp://hdl.handle.net/10938/7323
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:004730 AUBNO
dc.subject.lcshCalcium salts
dc.subject.lcshBread
dc.titleAbsorption of calcium from Arabic bread fortified with different calcium salts - by Nadine Abdel Ahad Hasbani
dc.typeThesis

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