Iron and ascorbic acid fortification of local Lebanese Kaa'k - by Nada George Jurdak

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dc.contributor.authorJurdak, Nada George
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1998
dc.date.accessioned2012-06-13T06:45:08Z
dc.date.available2012-06-13T06:45:08Z
dc.date.issued1998
dc.descriptionThesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1998;"Advisor: Dr. Raja Tannous, Professor, Food Technology and Nutrition--Member of Committee: Dr. Imad Toufeili, Assistant Professor, Food Technology and Nutrit
dc.description.abstractDespite the significant improv ements in economic and health status in the Arab countries, iron deficiency anemia is a very common nutritional disorder and affects a high percentage of the population. Bakery products are the main dietary staples for most
dc.format.extentxiii, 54 leaves : tables
dc.identifier.urihttp://hdl.handle.net/10938/5570
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003855 AUBNO
dc.subject.lcshIron
dc.subject.lcshBread -- Lebanon
dc.subject.lcshKa'k
dc.titleIron and ascorbic acid fortification of local Lebanese Kaa'k - by Nada George Jurdak
dc.typeThesis

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