The effects of xanthan and carboxymethylcellulose gums on the stability of pasterurized tehineh dressing - by Michael John Manneh
Abstract
Tehineh is a familiar Middle Eastern food product that is used to make local traditional dishes such as Homos hi Tehineh and Baba Ghannouj The most common emulsified form of the tehineh products is the tehineh dressing The tehineh dressing is an oil-in-wa
Description
Thesis (M.S.)--American University of Beirut, Department of Nutrition and Food Science, 2002;"Advisor: Dr Raja Tannous, Professor, Nutrition and Food Science--Member of Committee: Dr. lmad Toufeili, Associate Professor, Nutrition and Food Science--Member
Bibliography : leaves 61-63
Bibliography : leaves 61-63