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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

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.identifierocm72801121en_US
dc.identifier.urihttp://hdl.handle.net/1993/11542
dc.description.abstracten_US
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
dc.degree.disciplineBiochemistryen_US


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