The effect of dephytinization and baking on the dietary fiber and oligosaccharide content of high bran Arabic bread - by Lina Kanaan

Simple item page
dc.contributor.authorKanaan, Lina
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition
dc.date1985
dc.date.accessioned2012-06-13T06:39:29Z
dc.date.available2012-06-13T06:39:29Z
dc.date.issued1985
dc.descriptionThesis (M.S.)--Faculty of Agricultural and Food Sciences, American University of Beirut, 1985.
dc.descriptionBibliography: leaves 72-80.
dc.format.extentx, 88 leaves, mounted plates : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/4106
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003217 AUBNO
dc.subject.lcshBread
dc.subject.lcshPita bread
dc.titleThe effect of dephytinization and baking on the dietary fiber and oligosaccharide content of high bran Arabic bread - by Lina Kanaan
dc.title.alternativeDietary fiber and sugars of bran Arabic bread
dc.typeThesis

Files

Collections

AUB Students' Theses, Dissertations, and Projects