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.author | Roberts, Jessie Selina | en_US |
dc.date.accessioned | 2012-11-21T19:47:38Z | |
dc.date.available | 2012-11-21T19:47:38Z | |
dc.date.issued | 1935 | en_US |
dc.identifier | ocm72801121 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/11542 | |
dc.description.abstract | en_US | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | 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 | en_US |
dc.type | master thesis | en_US |
dc.degree.discipline | Biochemistry | en_US |