Effect of faba bean flour on the nutritional and sensory properties of Iranian Barbary bread
dc.contributor.author | Dadgari-Raymond, Mariam. | en_US |
dc.date.accessioned | 2013-01-16T17:01:11Z | |
dc.date.available | 2013-01-16T17:01:11Z | |
dc.date.issued | 1980 | en_US |
dc.degree.discipline | Food Science | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | xvii, 152 leaves : | en_US |
dc.identifier | ocm72761113 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/14709 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Effect of faba bean flour on the nutritional and sensory properties of Iranian Barbary bread | en_US |
dc.type | master thesis | en_US |
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