Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
| dc.contributor.author | Tang, Ting Jui. | en_US |
| dc.date.accessioned | 2015-12-31T21:11:26Z | |
| dc.date.available | 2015-12-31T21:11:26Z | |
| dc.date.issued | 1968 | en_US |
| dc.date.published | 1968 | en_US |
| dc.description | Call number: LD2668 .T4 1968 T32 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/26517 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews | en_US |
| dc.type | Text | en_US |
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