Relationship of selected wheat constituents to Burghul-making quality - by Ammar Olabi

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dc.contributor.authorOlabi, Ammar
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1994
dc.date.accessioned2012-06-13T06:42:16Z
dc.date.available2012-06-13T06:42:16Z
dc.date.issued1994
dc.descriptionThesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition,1994.;"Advisor: Imad Toufeili, Associate Professor,Food Science –- Members of Committee: Michel Abi Antoun: Associate Professor of Agronomy Raja Tannous, Professor,
dc.descriptionBibliography: leaves 55-60.
dc.description.abstractTen Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW) , particle size index (PSI), sodium-dodecyl-sulfate (SDS) sedimentation volume, flour water-binding-capacity (WBC), protei
dc.format.extentxiv, 69 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/4920
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003606 AUBNO
dc.subject.lcshWheat.
dc.subject.lcshBurghul.
dc.titleRelationship of selected wheat constituents to Burghul-making quality - by Ammar Olabi
dc.title.alternativeWheat constituents and Burghul
dc.typeThesis

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