The effect of baking on the retention of thiamine, riboflavin and niacin in Arabic bread - by Shawky Dagher

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dc.contributor.authorDagher, Shawky M.
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences
dc.date1966
dc.date.accessioned2012-06-13T05:41:17Z
dc.date.available2012-06-13T05:41:17Z
dc.date.issued1966
dc.descriptionThesis (M.S.)--American University of Beirut, Faculty of Agricultural and Food Sciences, 1966.
dc.descriptionBibliography: leaves 39-43.
dc.format.extentviii, 43 leaves : ill. 30 cm.
dc.identifier.urihttp://hdl.handle.net/10938/1109
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:000916 AUBNO
dc.subject.lcshBread
dc.subject.lcshBaking
dc.titleThe effect of baking on the retention of thiamine, riboflavin and niacin in Arabic bread - by Shawky Dagher
dc.typeThesis

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