EFFECT OF COOKING TIME AND TEMPERATURE ON HARDNESS AND ANTI-NUTRITIONAL FACTORS OF TEPARY BEAN.

Persistent Link:
http://hdl.handle.net/10150/275284
Title:
EFFECT OF COOKING TIME AND TEMPERATURE ON HARDNESS AND ANTI-NUTRITIONAL FACTORS OF TEPARY BEAN.
Author:
Kabbara, Salam.
Issue Date:
1985
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Type:
text; Thesis-Reproduction (electronic)
Keywords:
Tepary bean.; Legumes as food.
Degree Name:
M.S.
Degree Level:
masters
Degree Program:
Graduate College; Nutrition and Food Science
Degree Grantor:
University of Arizona

Full metadata record

DC FieldValue Language
dc.language.isoen_USen_US
dc.titleEFFECT OF COOKING TIME AND TEMPERATURE ON HARDNESS AND ANTI-NUTRITIONAL FACTORS OF TEPARY BEAN.en_US
dc.creatorKabbara, Salam.en_US
dc.contributor.authorKabbara, Salam.en_US
dc.date.issued1985en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.subjectTepary bean.en_US
dc.subjectLegumes as food.en_US
thesis.degree.nameM.S.en_US
thesis.degree.levelmastersen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineNutrition and Food Scienceen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.identifier.proquest1325408en_US
dc.identifier.oclc13544989en_US
dc.identifier.bibrecord.b15495310en_US
dc.identifier.bibrecord.b15495309en_US
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