Comparision of white and whole wheat flour brews in the liquid ferment process of breadmaking
| dc.contributor.author | Stuteville, Brian. | en_US |
| dc.date.accessioned | 2015-12-31T14:31:50Z | |
| dc.date.available | 2015-12-31T14:31:50Z | |
| dc.date.issued | 1987 | en_US |
| dc.date.published | 1987 | en_US |
| dc.description | Call number: LD2668 .T4 GRSC 1987 S78 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Grain Science and Industry | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22526 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | Comparision of white and whole wheat flour brews in the liquid ferment process of breadmaking | en_US |
| dc.type | Text | en_US |
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