Title details Help Title Gliadin to glutenin ratio in Arabic bread quality / by Gretta Amin Shoucair Microform Name(s) Shoucair, Gretta Amin (*Main Author) American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition (Related name) Publication 2009 Physical Details 1 microfilm reel; master; 35 mm. Subjects Flour Gluten Bread--Lebanon Baking Glutenins Gliadins Pita bread Classmarks Mic-ST:003943 Notes Dissertation: Thesis (M.S.) General: Dept. of Food Technology and Nutrition, A.U.B. Summary: Includes abstract General: Appendix : leaves 76-81 General: References : leaves 82-89 Local: Microfilmed by Micrographics Section, Jafet Library, AUB, 2009. Availability Barcode Location Shelf Shelfmark Status Category   Jafet Micrographics Section NBM Mic-ST:3943:Master:c.1 Available Restricted

© Fretwell-Downing Informatics