Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki

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dc.contributor.authorMelki, Celine Halim
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1995
dc.date.accessioned2012-06-13T06:42:35Z
dc.date.available2012-06-13T06:42:35Z
dc.date.issued1995
dc.descriptionThesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1995.;"Advisor: Imad Toufeili, Associate Professor, Food Science. Members of Committee: Raja Tannous, Professor, Food Science and Nutrition Abdu Salameh, Associat
dc.descriptionBibliography: leaves 52-59.
dc.description.abstractThe effect of substituting whole wheatmeal for burghul in the formulation of kishk, on the in vitro availability of Ca, Fe, Mg, and Zn, and the changes in the levels of phytic acid and phytase during fermentation were monitored. In addition, the sensory p
dc.format.extentxii, 65 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/5002
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003671 AUBNO
dc.subject.lcshWheat.
dc.subject.lcshBurghul.
dc.subject.lcshKishk.
dc.titleComparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki
dc.title.alternativeWhole wheat vs. burghul based kishk
dc.typeThesis

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