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An x-ray study of the changes in the structure of wheat starch in staling breads

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dc.contributor.authorRoot, Marvin Rayen_US
dc.date.accessioned2013-09-16T21:36:38Z
dc.date.available2013-09-16T21:36:38Z
dc.date.digitized2011en_US
dc.date.issued1955en_US
dc.date.published1955en_US
dc.descriptionDigitized by Kansas State University Librariesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/16458
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis volume was digitized 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.standard.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareEpson Expression 10000XLen_US
dc.standard.capturesoftwaresettingsEpson Scanen_US
dc.standard.resolution300 dpien_US
dc.subject.LCSHBread--Analysisen_US
dc.subject.LCSHStarchen_US
dc.subject.LCSHX-ray crystallographyen_US
dc.titleAn x-ray study of the changes in the structure of wheat starch in staling breadsen_US
dc.typeThesisen_US

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