Effect of dehulling on cooking quality of lentils - by Cecilia Usayran

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dc.contributor.authorUsayran, Cecilia
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1981
dc.date.accessioned2012-06-13T06:37:57Z
dc.date.available2012-06-13T06:37:57Z
dc.date.issued1981
dc.descriptionThesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extentix, 35 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/3632
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:002902 AUBNO
dc.subject.lcshLentils
dc.subject.lcshCooking (Lentils)
dc.titleEffect of dehulling on cooking quality of lentils - by Cecilia Usayran
dc.typeThesis

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