The effect of dry milk solids on the properties of doughs
| dc.contributor.author | Ofelt, Chester Winfield | |
| dc.date.accessioned | 2014-10-30T21:46:02Z | |
| dc.date.available | 2014-10-30T21:46:02Z | |
| dc.date.issued | 1939 | en_US |
| dc.date.published | 1939 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/18477 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized by the Kansas State University Libraries, and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. | en_US |
| dc.subject.LCSH | Dough | en_US |
| dc.subject.LCSH | Dried milk | en_US |
| dc.title | The effect of dry milk solids on the properties of doughs | en_US |
| dc.type | Text | en_US |
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