Determination of sensory thresholds of selected calcium salts and formulation of calcium-fortified Arabic bread - by Ghada Nadim Ziadeh
Abstract
Although dairy products are considered rich sources of calcium, consumption is low due to perceived negative effects of excessive fat consumption, taste aversions, lactose intolerance and milk allergies. The present study was designed to determine sensory
Description
Thesis (M.S.)--Dept. of Nutrition and Food Science, AUB, 2002.;"Advisor: Dr. Imad Toufeili, Associate Professor, Nutrition and Food Sciences--Member of Committee: Dr. Nahla Hwalla, Professor, Nutrition and Food Sciences--Member of Committee: Dr. Raja Tann
Bibliography : leaves 105-114.
Bibliography : leaves 105-114.