Relationship of selected wheat parameters to Arabic bread making quality
Abstract
Thirty nine wheat (Trhicum aestivunt) flour samples were tested for moisture, ash, protein, sedimentation behavior (Zeleny test. Sodium dodecyl suIfate-SDS-sedimentation volume) and their mixing properties (Mixograph) were also recorded Fractionation of
Description
Thesis (M.S.) --merican University of Beirut.Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Raja Tannous, Professor, Food Technology and Nutrition -- Member of Committee: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutri
References: leaves 52-55.
References: leaves 52-55.