The nutritional value and baking quality of Arabic bread supplemented with chickpea and iron

Simple item page
dc.contributor.authorKhatchadourian, Hovsep Aharon
dc.contributor.departmentDepartment of Agricultural Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1972
dc.date.accessioned2012-06-13T05:50:57Z
dc.date.available2012-06-13T05:50:57Z
dc.date.issued1972
dc.descriptionThesis (M.S.)--Agriculture, A.U.B.
dc.descriptionIncludes bibliographical references.
dc.format.extentxi, 73 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/2174
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:001632 AUBNO
dc.subject.lcshFlour
dc.subject.lcshBread
dc.subject.lcshChickpea
dc.subject.lcshIron
dc.subject.lcshPita bread
dc.titleThe nutritional value and baking quality of Arabic bread supplemented with chickpea and iron
dc.typeThesis

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
st-1632.pdf
Size:
8.51 MB
Format:
Adobe Portable Document Format
Download

Collections

AUB Students' Theses, Dissertations, and Projects