The application of enzymes in the stable ferment process for commercial bread production
| dc.contributor.author | Carroll, Leo Patrick. | en_US |
| dc.date.accessioned | 2015-12-31T20:51:41Z | |
| dc.date.available | 2015-12-31T20:51:41Z | |
| dc.date.issued | 1956 | en_US |
| dc.date.published | 1956 | en_US |
| dc.description | Call number: LD2668 .T4 1956 C37 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25047 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Bread--Microbiology. | en_US |
| dc.subject.LCSH | Enzymes. | en_US |
| dc.subject.LCSH | Fermentation. | en_US |
| dc.title | The application of enzymes in the stable ferment process for commercial bread production | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
