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

Roberts, Jessie Selina2012-11-212012-11-211935http://hdl.handle.net/1993/11542engA study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flourmaster thesis