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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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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 en en_US
dc.rights 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.degree.discipline Biochemistry en_US


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