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Faculty of Graduate Studies (Electronic Theses and Practica)
FGS - Electronic Theses and Practica
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FGS - Electronic Theses and Practica
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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
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Roberts_A_study.pdf (15.70Mb)
Date
1935
Author
Roberts, Jessie Selina
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URI
http://hdl.handle.net/1993/11542
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FGS - Electronic Theses and Practica
[25514]
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