The role of starch in the baking of Arabic bread
Abstract
Substitution of starch from oat, sorghum, barley, rice, corn, and potato for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (p 0.05) different textural attributes from the control, except for barley starch. S
Description
Thesis (M.S.) --American University of Beirut. Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition – Members of Committee: Dr. Raja Tannous, Professor, Food Technology and Nutr
References: leaves 52-56.
References: leaves 52-56.