Effects of sugars and free amino acids on bread characteristics
| dc.contributor.author | Rubenthaler, Gordon L. | en_US |
| dc.date.accessioned | 2015-12-31T21:02:50Z | |
| dc.date.available | 2015-12-31T21:02:50Z | |
| dc.date.issued | 1964 | en_US |
| dc.date.published | 1964 | en_US |
| dc.description | Call number: LD2668 .T4 1964 R89 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25867 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Bread. | en_US |
| dc.subject.LCSH | Flour--Analysis. | en_US |
| dc.title | Effects of sugars and free amino acids on bread characteristics | en_US |
| dc.type | Text | en_US |
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