A study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flour

dc.contributor.authorRoberts, Jessie Selinaen_US
dc.date.accessioned2012-11-21T19:47:38Z
dc.date.available2012-11-21T19:47:38Z
dc.date.issued1935en_US
dc.degree.disciplineBiochemistryen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.identifierocm72801121en_US
dc.identifier.urihttp://hdl.handle.net/1993/11542
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleA study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flouren_US
dc.typemaster thesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Roberts_A_study.pdf
Size:
15.71 MB
Format:
Adobe Portable Document Format
Description: